Raspberry yogurt & herb marinated salmon fillets

A fantastic flavour pairing by top London chef Theodore Kyriakou who says 'I like eating the salmon pink in the middle with some rice pilaf.'

• Serves: 4

What you need:

• 175g pot Tims Dairy Greek Style Yogurt with Raspberry
• 20g finely chopped fresh dill
• A pinch of chilli flakes
• Zest of one lemon, grated
• 4 boneless salmon fillets with skin on
• Sea salt and freshly ground black pepper
• A small knob of butter and olive oil for frying

What you do:

1. Combine the yogurt, dill, chilli flakes and lemon zest in a zip-close plastic bag and mix well. Add the fillets. Squeeze out the air and seal the bag. Turn to coat the fillets. Refrigerate for at least 2 hours or preferably overnight.
2. Pre-heat the grill. Remove the salmon fillets from the marinade and place on a plate, scraping off the marinade from the skin and sprinkling with sea salt flakes. This makes the skin crispy.
3. Heat butter and olive oil in a frying pan over a medium to high heat. Cook salmon, skin-side down, for 4-5 minutes depending on thickness. Place the pan under a hot grill and cook for 3 minutes. Test with a fork: if the salmon flakes, it's ready. Adjust the seasoning if needed.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy