By Emma Pike
Crispy skin Huon Salmon dusted with the tangy lemony flavour of Moroccan Spices and minty yoghurt will have everyone licking their plates – guaranteed!
To make the yoghurt sauce, combine yoghurt, mint and garlic with a pinch of salt in a small bowl. Pop in the fridge while you cook the salmon. Drizzle 1 tablespoon olive oil over both sides of each portion and rub each portion with 1 teaspoon of Moroccan spice mix. Heat a large non-stick frypan over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, add salmon portions, skin-side down, and sear until skin is golden brown and crispy, 4 to 6 minutes. Carefully flip the salmon and cook for further 2 minutes. To serve, place a generous spoon of yoghurt sauce on a plate, top with a Huon Salmon portion and serve with a green salad.