Le Creuset Chipotle Salmon with Mint Yoghurt

| DIFFICULTY Average | PREP TIME Under 30 Min. | COOK TIME Under 30 Min.| SERVES 2-4 |

Bringing together smokey and cool flavours, this butter salmon with fresh mint yoghurt is a delicious red meat alternative that can be enjoyed for lunch or dinner.

For this recipe, you'll need a Le Creuset Toughened Non-Stick 35cm Ribbed Rectangular Grill

INGREDIENTS

For the chipotle spice

• 12.5ml oak smoked chilli flakes
• 12.5ml dried oregano
• 12.5ml ground cumin
• 5ml salt
• 5ml cayenne pepper

For the salmon

• 800g fresh salmon fillets (4 fillets)
• Olive oil, to brush over salmon
• Salt to season

For the coriander and mint dressing

• 30g mint
• 30g coriander
• 250ml double cream plain yogurt
• Juice of half a lime
• Sea salt, to taste

TO SERVE

• A handful of Coriander, chopped
• Couscous

METHOD

1. To make the chipotle spice, combine all the spices and mix well. Store in an airtight container.
2. Heat your Le Creuset Toughened Non-Stick Rectangular Grill with a drizzle of olive oil and allow the pan to come up to medium/high temperature. Season the salmon fillets with sea salt, and a drizzle of olive oil, and place each fillet skin side down and cook until the skin releases itself from the pan - about 5 minutes. The skin should be crisp and golden.
3. Turn the salmon fillets over and turn off the pan allowing the residual heat of the pan to cook them through. Add a sprinkle of chipotle spice and brush with more olive oil. Cook for about 3 minutes. Remove the fillets from the pan and serve with charred limes, fresh yellow tomatoes, and coriander mint dressing.
4. To make the dressing, blend all the ingredients together. Season to taste and adjust the lime juice if you prefer.