BASIL AND LEMON GRILLED SALMON
I find fish to be intimidating. Maybe because it’s slippery, fragile and looks like I can easily screw it up. I’m also particular about my fish. I don’t like the flesh too dry, overwhelmed with heavy sauces or worse, smelling fishy. Enter one evening watching Jamie Oliver, and his simple recipe for fragrant grilled salmon looked too doable to not try. The crispy skin is also the money here. I find that it’s best to keep the side simple, and this yoghurt-dressed cucumber is a treat. Since then I have made this recipe repeatedly, including it in my repertoire for when I want to impress friends.
This recipe works best when the salmon is fresh, as I’ve tried using local Cardiff salmon on a trip there once. You can use either fresh or dried basil.
This recipe serves 2.
What You Need:
2 pieces of salmon, skin on
1 tsp. of dried basil or fresh, chopped
1 tsp. of grated lemon zest
6 tbspn plain yoghurt
Juice from ¼ lemon
1 red chilli, de-seeded and chopped
What You Do:
From top (clockwise): marinated olives, broiled steaks with roast potatoes, basil and lemon salmon, and sides of sautéed mushrooms and and sautéed eggplants and beans. All from the day's market!