Ingredients
Crispy salmon
Chermoula yoghurt
Method
1.Remove the salmon fillets from the fridge for about 15 to 30 minutes (depending on the weather) before you start cooking. This will allow the correct internal temperature to be reached without overcooking.
2.Make yoghurt: Process parsley and coriander, garlic, chilli, cumin and ground coriander, until combined. Add lemon juice and olive oil. Process until smooth. Stir in yoghurt. Season well to taste.
3.Pat fish fillets dry with paper towel and rub them with olive oil. Sprinkle skin liberally with sea salt flakes.
4.Preheat a medium to large non-stick frying pan over medium to high heat. Place the fish, skin side down, into the pan and cook for about 4 minutes, pressing down with a fish slice or spatula so that the skin has complete contact with the base of the pan.
5.Turn the fish and cook for a further 1-2 minutes on the flesh side. (Resist the temptation to nudge and move the fish fillets about, as this will prevent a nice crust developing on the flesh side).
6.Serve with lemon wedges and chermoula yoghurt.
Salmon or ocean trout is best served a little rare, but if you prefer your fish well done, cook for another minute or two.
Note
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