Lemon Yogurt Salmon

Instructions

At first, in a medium bowl, combine the yogurt, shallots, mint and tomatoes and stir gently to blend. Season with salt and pepper. Set aside.
Then, divide the bread between four individual serving plates. Top with the lettuce and set aside.
After that, heat a medium saut pan over a medium heat. Add 1 tablespoon of the oil, and when hot, add half the salmon. Season the salmon with salt and pepper and saut, turning once, for about 2 minutes until just cooked through. Transfer the salmon to two of the plates, add the remaining tablespoon of oil to the pan and saut the remaining salmon. Transfer to the other two plates.
And spoon the yogurt mixture on top of the salmon fillets, garnish with the mint leaves and serve immediately.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2

Ingredients

sea salt and freshly ground black pepper
four 2.5cm-thick slices country bread or other crusty bread
1 small head iceberg lettuce, shredded
2 large tomatoes, cut into 1cm dice
2 tablespoons extra-virgin olive oil
2 large shallots, finely chopped
4 tablespoons thinly sliced mint leaves, plus 8 leaves for garnish
475ml Greek yogurt
675g skinless salmon fillet, cut into 1cm slices

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