A quick and simple roast fish dish that's packed with flavour and moisture – perfect for batch cooking
Ingredients
- 140g Greek yogurt
- 2 tbsp Dijon mustard
- zest 1 lemon
- 1 tbsp chopped dill
- 1 tbsp small caper, lightly chopped
- 8 portions or 1 side of fresh salmon, scaled (see tips below if using whole)
- lemon wedges, to serve
Method
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Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
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If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.