It’s that time of year again. When we reflect on our eating habits over the last few months with scrutiny and sometimes guilt. For instance, did I really manage to eat a whole tube of pringles all by myself in one sitting? And yes, that shamefully did happen to me recently. Or, have I actually scoffed my weight in chocolate in the last few weeks? (Sadly, I’m guilty of that too…)
But whatever your reasons, trying to eat more healthily is always a noble aspiration and really not that difficult. Take this salmon recipe for instance. It can easily be whipped up in 15 minutes and not only is it packed with protein and healthy fats, the salmon itself is brimming with flavour. By marinating the salmon in the yoghurt and lemon, even for a few minutes, the fillet stays so tender, it almost melts in your mouth. While Bangladeshis are notoriously known for their love of fish, I can sometimes find salmon a bit overpowering in taste and smell. However the lemon juice and yoghurt along with the slight kick of chilli cuts through the salmon so that even the fish-phobic would enjoy this dish.
Pan Fried Yoghurt and Lemon Salmon
Prep time: 10-15 MinutesCook time: 10 minutes
- Salmon Fillet with skin
- 4-5 tablespoons Natural or Greek Yoghurt
- Juice of 1/2 a lemon
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Red chilli flakes (optional)
- 1-2 tablespoons oil
- Handful of Spinach
- Half an English Cucumber, cut into ribbons using a vegetable peeler
- Handful of radishes, sliced into thin discs
- 1 tablespoon Olive oil
- 4 tablespoons Lemon juice
- Salt and pepper to taste
- Place the salmon on a plate and coat the fish with the yoghurt, making sure the whole fillet is covered.
- Squeeze the lemon juice over the fish, and season with the salt, pepper and the red chilli flakes. Leave to marinate for 5-10 minutes, depending on how much time you have.
- In the mean time, make the salad by combining the spinach leaves, cucumber and radish.
- Create a quick dressing by mixing together lemon juice and olive oil. Season with salt and pepper. Dress the salad.
- On a pan or skillet, add oil and allow to heat up. Once oil is hot, place salmon, skin side down. Leave the fish on the first side for a few minutes to allow the skin to crisp up.
- After 3-5 minutes, turn the fillet over. The second side should only need 1-2 minutes cooking.
- Serve on top of salad.