Grilled salmon with yoghurt tartar sauce
- 2 x 100g salmon fillets
- 2 large handfuls wild rocket
- 1 fennel bulb, thinly sliced
- 1 tbs lemon juice
- 3 tbs extra virgin olive oil
- 200g natural yoghurt
- 2 tsp lemon juice
- 1 dill pickle, finely diced
- 1 tsp chopped dill
- ½ tsp chopped garlic
- ¼ tsp black pepper
To make the tartar, combine all of the ingredients and mix well. Refrigerate for a few hours so the flavors can come together.
Place the salmon on a hot non-stick grill and cook for 5 minutes, or until cooked to your liking.
In a medium bowl, combine the rocket, fennel, lemon juice and oil and toss well.
Serve the salmon topped with the tartar sauce and rocket salad.
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