PREPARATION TIME: 10 MINUTES

COOKING TIME: 8 MINUTES

SERVES: 4

SIMPLE GRILLED SALMON WITH A YOGHURT, DILL AND CAPER SAUCE

This has to be one of my favourite dishes and it’s wonderfully simple. I taught my good mate Mullet how to make this dish and he thinks it’ll be a good one to impress the ladies. If you get the timing right the salmon will always be cooked perfectly. You could also use coral trout or even a white-fleshed fish here, just adjust your cooking time slightly.

4 salmon fillets, 200 g (7 oz) each, pin-boned, skin on

1 tablespoon grapeseed oil

sea salt and freshly ground black pepper

1 large handful watercress sprigs

1 large handful rocket (arugula)

2 tablespoons extra virgin olive oil, plus extra for drizzling

squeeze of lemon juice

YOGHURT, DILL AND CAPER SAUCE

130 g (4½ oz/½ cup) plain yoghurt

1 tablespoon tiny capers in brine

¼ cup dill sprigs (reserve some sprigs for garnish)

squeeze of lemon juice

Preheat the oven to 180°C (350°F/Gas 4).

Rub the salmon fillets with the grapeseed oil, then season well on both sides with sea salt.

Heat a large heavy-based ovenproof skillet over high heat. When very hot, cook the salmon fillets, skin side down for 2 minutes, or until the skin is super crispy. Flip the fillets and then place the pan into the oven for 4 minutes (see note).

While the fish is in the oven, combine all the ingredients for the yoghurt sauce in a small bowl and season to taste with salt and lemon juice.

Remove the salmon from the oven. Toss the watercress and rocket in a bowl with the extra virgin olive oil and a good squeeze of lemon juice. Season to taste and toss gently. Serve with the salmon, sauce and an extra drizzle of extra virgin olive oil.

NOTES

∎   Four minutes in the oven will result in the fish being slightly pink still in the centre. If you prefer your fish cooked through, extend the cooking time as required.

∎   Check out my video on how to grill the perfect salmon.