Saumon poêlé d’été au yaourt à l’aneth

Ingrédients

• 1 C (250 ml) thick plain yoghurt
• salt and freshly milled black pepper, to taste
• 1 clove garlic, crushed
• 2 Tbsp (30 ml) olive oil
• 4 tsp (20 ml) fresh dill, finely chopped
• 3 Tbsp (45 ml) olive oil
• Maldon salt and freshly milled black pepper, to taste
• 4 salmon fillets, skins removed
• vine tomatoes, roasted, to serve
• mixed vegetables, roasted, to serve

Préparation

1. 1

   --- Dill Yoghurt ---

2. 2

   Mix together all the ingredients for the dill-yoghurt sauce and refrigerate until needed.

3. 3

   --- Pan-fried Salmon ---

4. 4

   In a large frying pan, heat the oil over medium heat. Season the salmon and fry for about 4 minutes until just cooked. Turn the fish with a spatula and cook for a further 2 minutes.

5. 5

   Transfer the salmon to a serving dish and serve with the roasted tomatoes, roasted vegetables and the dill-yoghurt sauce.