Thursday 13 October 2016

Salmon with Courgette, Cucumber and Yoghurt

Salmon with Courgette, Cucumber and Yoghurt

Here is the recipe for Salmon with Courgette, Cucumber and Yoghurt.


  • 270g salmon (2 fillets)

  • 4 heaped tbsp salt

  • 4 heaped tbsp caster sugar

  • Lemon zest

For the cucumber and yoghurt salad

  • 1 cucumber, cut into batons

  • 1 courgette, cut into batons

  • Pinch of salt and ground white pepper

  • Splash of lemon juice

  • 2 tbsp thick Greek yoghurt

  • Pinch ground cumin

For the yoghurt sauce

  • 4 tbsp single cream

  • 2 tbsp thick Greek yoghurt

  • Salt

To Garnish

  • Extra virgin olive oil

  • Toasted ground cumin


  • Combine the salad ingredients and let it marinate in a bowl for a couple of minutes. Mix together the salt and sugar and bury the salmon fillets in it, ensuring it’s covered on all sides. Mix the cream and yoghurt with a little salt for the sauce and set aside.

  • Leave the salmon to cure at room temperature for 45 minutes then remove the fillets from the cure, rinse and pat dry. Cut off the skin and slice thinly.

  • Serve with a little lemon zest on top, the salad and the yoghurt sauce on the side. Drizzle with a little olive oil and sprinkle some of the cumin on top.



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