Summer SalmonLeeAnn Yare
1 fresh side of salmon approximately 1kg
1 cup Lewis Road Creamery Honey Yoghurt
2 cups fresh herbs chopped (I used coriander + italian parsley)
1 cup spring onions chopped
1 red capsicum deseeded and chopped
1 teaspoon finely chopped chilli or sweet chilli sauce
1 teaspoon wholegrain or dijon mustard
Zest and juice of one lemon
Salt + pepper to taste
Bake the salmon in a lined tray at 180 degrees C for about 30 minutes, cool, and place on baking paper or or serving dish.
Smooth over the yoghurt in a thick layer.
Mix the rest of the ingredients in a bowl, and spinkle the mix all over the yoghurt.
Serve with crusty bread or crackers, or a vegetable or salad side.
This recipe is so simple and rustic, and quick to prepare. Originally from a charity school cookbook project I worked on, it has become my no fail go-to when I need to impress, and is a crowd pleaser for any festive occasion.