This delicious and fresh recipe is ready in 10 minutes. Use the barbecue or grill to get crispy skinned salmon and serve with a sprinkle of dill salt.
1 tbsp sea salt
1 lemon, zest and juice
1/3 cup chopped dill
4 x 200g salmon fillets, skin on
2 tbsp olive oil
2 lebanese cucumbers
300ml natural yoghurt
2 bird’s-eye chillies, deseeded and finely chopped
pickled ginger, to serve
1 To make dill salt, place sea salt, 1 tablespoon lemon zest and 1 tablespoon dill in a bowl. Toss to combine.
2 Preheat a chargrill or barbecue to high. Using a sharp knife, slash salmon skin diagonally, sprinkle with the dill salt and rub into the skin and flesh.
3 Drizzle fish with oil axnd cook skin side down on chargrill for 2-3 minutes, turn over and cook for another 2 minutes. Set aside to let rest for 5 minutes.
4 Meanwhile, cut cucumbers into batons and place in a bowl with yoghurt, chillies, remaining dill and 2 tbsp lemon juice. Season with sea salt and freshly ground pepper. Toss to combine.
5 Serve salmon topped with cucumber salad and pickled-ginger.