This is seriously, so good. Like, so good.
You’ll know it off by heart the first time you cook it. It is incredibly healthy, especially when served with cauliflower rice. It looks great. The fish can be marinated in-advance. It’s hot and filling and the contrast of the cold yogurt with the hot, smoky salmon and the rice is just awesome.
This is why it is seriously so good. So good, I have cooked it twice in two weeks and I won’t feel bad cooking it a third time. There is no shame. This should be a staple.
Thank you to Suskizzled where I sourced the original recipe…)
A quick note on the dry rub.
Unlike in the States, Chipotle Chilli Powder is not a staple of our stores. I sourced it from Herbies though only because I was in the area. There would be reasonable substitutes and as an alternative, I saw a chipotle dry rub in Coles which essentially had the same ingredients and would probably be alright also.
2 salmon fillets (skin off)
1tsp ground cumin
1 tsp chipotle chilli powder
1 tsp garlic powder
pinch of salt and pepper
4 heaped tbsp fat free Greek yoghurt
1 Habanero chilli, finely chopped
Large bunch of coriander, chopped
Salt and pepper to taste
- Combine the dry-rub ingredients in a small bowl and rub all over the salmon. Set-aside or refrigerate if using later.
- Heat a heavy pan and pan cook the fish on both sides until still slightly rare and flaking.
- Mix all the dressing ingredients in a bowl.
- Serve the salmon with the coriander dressing drizzled on-top; serve with cauliflower rice and a small side salad of greens, sliced shallots, avocado and a squeeze of lemon.