Ingredients
4 pieces of wild salmon (or a side of a salmon) - average 150g per piece
1/2 cup coconut yoghurt (or thick greek yoghurt)
Zest of 1 lemon
1/4 cup almonds
1/2 cup grapes
Seeds of 1 pomegranate
Small bunch of dill
Small bunch of flat leaf parsley (opt.)
Salt/Pepper
Olive Oil
Spinach or rocket - to Serve
Method
Preheat the oven to 120 C
Place the salmon on a lined baking tray, drizzle with a little olive oil and season with salt and cracked pepper. Place in the oven and bake for 15-20 mins until just cooked through. Remove from the oven and set aside (if making in advance, you could do this the day before)
In a bowl mix together the lemon zest with the thick coconut (or greek) yoghurt and a lightly season with salt.
Note - if you yoghurt is a little runny, then you may need to strain in a muslin to give more of a 'labneh' feel to the yoghurt. Mix the salt with the yoghurt before straining and add in the lemon zest afterwards.
In another bowl place your pomegranate seeds. Finely chop your herbs (removing the thick stems), cut your almonds lengthways into slithers and place both into the bowl. Take your grapes and cut in half lengthways and then again into quarters. Add to your herb mix and toss together gently.
To assemble place a piece of salmon onto a plate (or place them next to each other on a serving dish). Evenly spoon over your yoghurt mix and then top with the herb salad.
Delicious served with a sweet potato side, or side of your choice.
For a vegan alternative - use baked sweet potatoe or a cauliflower steak instead of the salmon
Enjoy!
