Sumac Salmon With Pink Peppercorn Yoghurt Sauce
Smokey, slightly spicy oven-roast salmon with a refreshing, yoghurt, lemon and chive sauce with pink peppercorns.
Ingredients
For sauce:
- 3 tbsp yoghurt
- ½ lemon , juice and zest
- 1 clove garlic , grated
- handful of fresh chives , finely chopped
- 1 tsp pink peppercorn , crushed
- salt to taste
For salmon:
- 2 fillets salmon
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp chilli flakes
- ½ tsp sumac
- salt to taste
For the garnish(optional):
- large pinch chopped chives
- large pinch crushed pink peppercorns
Instructions
- Preheat the oven to 180°C/ gas mark 4
- In a bowl, combine the olive oil, sumac, paprika, chilli flakes and salt.
- Coat the salmon in the seasoning and place skin-side up on an oven tray lined with grease-proof paper/foil. Spoon over any excess seasoned oil over the salmon fillets. Bake the salmon for 15 minutes in the oven.
- Whilst the salmon is in the oven, prepare the sauce. In a small bowl, combine the yoghurt, lemon juice, lemon zest, grated garlic, chopped chives and pink peppercorns.
- Use the remaining time to prepare any side salad or veg.
- Once salmon is done, transfer to plates with the skin facing up. Spoon the seasoned orange oil from the oven tray over the salmon fillet. Spoon the yoghurt sauce over, sprinkle the extra chives and pink peppercorns on top, and enjoy!