Blackened Salmon & Orange Yoghurt Sauce
Blackened Salmon & Orange Yoghurt Sauce
Blackened Salmon & Orange Yogurt Sauce

Serves 4
Preparation: 10 minutes
Cooking Time: 10 minutes

A very good dish to serve guests, this recipe is easily adapted to feed more than four. Allow 200g (7oz) of salmon fillet per person.  A Guest Recipe sourced from Daily Mail and extracted from Mediterranean Cooking For Diabetics by Robin Ellis.
Do be careful when adding Cayenne!
it is very fiery and better to add a tiny bit and only increase the quantity if you are sure you are happy otherwise it can dominate or ruin the other flavours.
The flavour of the herb and spices with the orange Yogurt sauce is absolutely fabulous.



Ingredients

    800g (1lb 12oz) salmon fillet, skin and small bones removed

    2tbsp olive oil, plus extra for sautéing

    Brown basmati rice, to serve

    Fresh oregano leaves for the rice


For the orange yoghurt sauce

    4tbsp olive oil

    400ml (14fl oz) plain yoghurt, whisked smooth

    Zest and juice of 1 large juicy orange

For the herb and spice mix

    3tsp each dried thyme, rosemary and oregano

    3tsp dry-roasted cumin seeds, roughly ground

    1½ tsp each Spanish sweet smoked paprika and cayenne pepper (watch the quantity!)

    3 garlic cloves, peeled and minced

    ½ tsp Sea Salt (careful not to add too much)

   

AND THIS IS WHAT YOU DO......

  1. Make the sauce by whisking the olive oil into the yoghurt, followed by the zest and juice of the orange. Set aside.

  2. For the herb and spice mix, put all the ingredients in a bowl and mix together thoroughly.

  3. Run your fingers over the top of the salmon to check that all the small bones have been removed. Cut the salmon into cubes roughly 3cm (1¼in) in size – they need to be cooked quite quickly so mustn’t be too large.   Put them in a bowl and add the olive oil.   Turn the salmon pieces carefully until well covered.   Tip the salmon into the bowl with the herb and spice mix.   When I made this dish, I left the salmon fillets in once piece - I found that easier.

  4. Again, turn the salmon carefully until all the pieces are well coated in the mix.  

  5. Pour a couple of tablespoons of olive oil into a large frying pan.   When hot, transfer the salmon to the pan and fry for 4-5 minutes, turning to cook evenly.

  6. Check they’re done and be careful not to overcook;   it’s better that some pieces are slightly underdone – they continue to cook a bit off the heat. Serve over a steaming dish of brown basmati rice.

  7. Don’t forget the sauce on the side!


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