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.
Turkey lettuce cups
Combine the turkey, bean sprouts, carrot, mint, coriander and peanuts... Read more from one of our delicious and...
Warm quinoa salad
Warm healthy salad... Read more from one of our delicious and healthy...
Blueberry & mint salad
Fresh and fruity salad... Read more from one of our delicious and healthy...