Grilled Salmon with Dill Yoghurt and Cucumber Salad

• 600 gskin-on salmon fillets (4 fillets)
• 1 tbspolive oil
• ½ tspsmoked paprika
• 1lemon, zested, then cut into wedges
• 200 glactose-free natural yoghurt
• 15 gfresh dill, fronds finely chopped, divided
• 1 tbspgarlic-infused olive oil
• 1 tbspextra virgin olive oil
• 1 tbsplemon juice
• 1large cucumber, halved lengthways, seeds scraped out, thinly sliced on the diagonal
• 8radishes, thinly sliced
• 3spring onion greens, finely sliced
• 1 tbspwhite wine vinegar
• 2 tbspextra virgin olive oil
• ½ tspcaster sugar
• 400 gcooked freekeh or wholegrain bulgur wheat, warmed
• Fine salt and black pepper
• 1 tbspolive oil (optional)
• 1pinch flaky sea salt (optional)
• 8flatbreads (optional)
• 320 gpickled green chillies (optional)

Method

1. 1Make the dill yoghurt first so the flavours have time to settle. Combine the yoghurt, 12 g of the chopped dill, 1 tbsp garlic-infused olive oil and the lemon juice in a bowl. Season generously with salt and pepper, stir, taste; it should sing of dill with a soft hum of garlic in the background. Slide it into the fridge.
2. 2Toss the cucumber, radishes and spring onion greens with the white wine vinegar, 2 tbsp extra virgin olive oil, sugar and a good pinch of salt. Set aside for at least 10 minutes; the onion greens will soften slightly, and the cucumber will start to release its water. That's the pickle doing its work.
3. 3Pat the salmon fillets thoroughly dry with kitchen paper. Rub all over with the olive oil, smoked paprika and lemon zest. The paprika will bloom when it meets the hot pan. Season generously on both sides.
4. 4Heat a large non-stick frying pan over a high heat until it's just shy of smoking. Lay the salmon in skin-side down; don't crowd the pan, give each fillet space, and cook in two batches if your pan is small. Press gently with a spatula for the first 30 seconds to stop the skin curling.
5. 5Cook for 5–6 minutes without moving them, until the skin is deeply golden and crisp and the flesh has turned opaque two-thirds of the way up the side. Flip and cook for a further 1–2 minutes until just cooked through with a faint blush at the centre; it'll carry on cooking on the plate.
6. 6Warm the cooked freekeh or bulgur according to its packet instructions while the salmon cooks. Taste the yoghurt and salad once more before plating.
7. 7Divide the warm freekeh or bulgur between four plates and spoon the dill yoghurt alongside. Add the cucumber, radish and spring onion salad, then lay one salmon fillet on each plate, skin-side up. Scatter over the reserved 3 g dill and drizzle with the remaining 1 tbsp extra virgin olive oil. Serve the lemon wedges alongside. Add the optional flaky salt, olive oil, flatbreads and pickled chillies only if using.

Per serving

kcal

527

protein

33.7g

fibre

1.9g

carbs

9.8g

fat

39.3g