Salmon Cutlets With Yoghurt Sauce

1. 1

   Place salmon cutlet on low to medium temperature BBQ plate.

2. 2

   Squeeze one lemon half over cutlet.

3. 3

   Sprinkle with freshly ground pepper.

4. 4

   Cook around seven minutes on one side, flip over and cook around another seven minutes but turn off BBQ plate after a few minutes.

5. 5

   Meanwhile prepare the sauce in a small bowl by adding yoghurt, cumin, garlic and squeezed juice of other lemon half and mix well.

6. 6

   Once the dish is cooked plate up and pour over the sauce.

7. 7

   Add a sprinkling of paprika to garnish and place the coriander and parsley on top.

8. 8

   Serve with a light salad such as mesclun, olives, tomato, mushrooms and grilled zucchini.

* Per serving · 4 servings · Values may vary.

No additional tips available.