Ingredients:
1 salmon steaks
1/4 teaspoon pepper
1 lemons, cut in half
70 g plain yogurt
1/2 teaspoon ground cumin
1 minced garlic cloves
1/8 teaspoon paprika
6 coriander leaves
3 sprigs parsley
Directions:
Place salmon cutlet on low to medium temperature BBQ plate.
Squeeze one lemon half over cutlet.
Sprinkle with freshly ground pepper.
Cook around seven minutes on one side, flip over and cook around another seven minutes but turn off BBQ plate after a few minutes.
Meanwhile prepare the sauce in a small bowl by adding yoghurt, cumin, garlic and squeezed juice of other lemon half and mix well.
Once the dish is cooked plate up and pour over the sauce.
Add a sprinkling of paprika to garnish and place the coriander and parsley on top.
Serve with a light salad such as mesclun, olives, tomato, mushrooms and grilled zucchini.
Servings: 1
Time preparation: 5 min.
Time total: 20 min.