Fresh salmon with dill & capers
- Preparation and cooking time
- Serves 8
- 140g Greek yogurt
- 2 tbsp Dijon mustard
- zest 1 lemon
- 1 tbsp chopped dill
- 1 tbsp small caper , lightly chopped
- 8 portions or 1 side of fresh salmon , scaled (see tips below if using whole)
- lemon wedges, to serve
- STEP 1
Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
- STEP 2
If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.