
Pan seared Salmon with coconut yoghurt Sauce
This is an easy to make, super healthy and quick mid week meal. Serve with seasonal vegetables of your choice and enjoy the balance of sweet, salty and creamy.
For the Salmon:
4 Salmon fillets
Salt and pepper to taste
Juice of ½ lemon
Olive oil
Butter to fry
For the Sauce:
1 lemon
1 cup cocowow coconut yoghurt
1 ½ cups chopped cucumber
3 tablespoons minced shallots
2 tablespoons chopped parsley
2 tablespoons chopped fresh mint
2 tablespoons fresh dill
2 tablespoons fresh basil
pinch of red pepper
Sprinkle the salmon fillets generously with salt and pepper, and a squeeze of lemon juice
Coat the bottom of a large, heavy-bottomed pan with oil, add a couple tablespoons butter and place over medium-high heat. Once the oil is hot and the butter is melted, add the salmon fillets, skin side down. Cook, without moving, until the sides are cooked just past halfway up the fillets. Flip and cook, without moving, until the sides are fully cooked, then remove from the heat for medium-rare. Serve warm
Combine all the ingredients for the sauce and serve dolloped on top of the salmon with vegetables of choice.
Serves 4