Ingredients
- Serves 4
- 2 cucumbers, very finely sliced
- Generous splash of cider vinegar
- Juice of 1 lime
- Bunch of dill, finely chopped
- Salt and pepper
- 200g Greek yoghurt
- Bunch of coriander, tarragon and chives, very finely chopped
- 4 salmon fillets
- Good knob of butter
In a bowl, mix the sliced cucumbers with the vinegar, lime juice, dill, salt and pepper. Leave to marinate for up to an hour. You may want to sweeten it with a little honey.
While that’s marinating, fold the chopped coriander, tarragon and chives into the yoghurt to create the sauce.
About 10 minutes or so before you’re ready to serve, heat some butter in a pan and fry the fish. (Alternatively, you can grill the fillets.)
A useful tip is to start by placing face down the side of the fillet that will be face up on the plate. This way it gets the best colour. When the flesh has turned opaque to about halfway up the side of the fillet, it’s ready to turn over.
To serve, spoon some of the cucumber mixture on to a plate, place the salmon on top, and add a dollop of the herb yoghurt to finish.
