Here we are at another gloomy Monday, which is rather fitting considering I’m coming down with a lovely cold. Man, I wish it were Friday, but hopefully it’ll be a speedy week again. Any fun things on the agenda this week? Let me know in the comments below.
Mint Yoghurt Grilled Salmon
Makes 1 side salmon
- 1 cup plain Greek yoghurt, 0% M.F.
- 1/4 cup chopped fresh mint
- 1 Tbsp fresh chili, thinly sliced
- 1 1/2 tsp masala spice
- 1 1/2 tsp cumin seed
- Pinch of salt and pepper
- 1 side salmon, skin on, scaled, deboned
- Lemon wedges, for garnish
Combine yoghurt, mint, chili, masala spice, cumin seed, and salt and pepper in a shallow baking dish or freezer bag. Add the salmon to the marinade, cover with plastic wrap, and refrigerate for at least 30 minutes, but up to overnight.
Preheat the grill to high heat. Remove the salmon from the marinade, and using your hands to remove as much of the marinade as possible, and place skin-side-down on the grill.
Let the grill do it’s work for about 5 – 8 minutes, or until the salmon comes away from the grill easily. Using two spatulas, carefully flip the salmon, and cook for 1 or 2 minutes on the flesh side. Remove the salmon from the grill to a cutting board.
Sprinkle with a little fresh mint, and lemon juice.