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Salmon Cutlets With Radish And Yogurt Sauce


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Salmon Cutlets with Radish and Yogurt Sauce

(Salmon cutlets can also be substituted with Kingfish or Swordfish)

The pungency of the sauce is a fine complement to the richness of salmon. This recipe can easily be halved to serve two.

2 cups low fat natural yogurt 1/4 teaspoon pepper

3 spring onions, finely chopped 2 teaspoon lemon juice

10 small radishes, trimmed and chopped 2 teaspoon olive or vegetable oil

2 tablespoon prepared horseradish 4 salmon, swordfish or kingfish cutlets

1/4 teaspoon ground cumin (about 125 g each)

lemon wedges (optional)

Preheat the griller and lightly grease the rack. In a medium sized bowl, combine the yogurt, spring onions, radishes, horseradish, cumin and half the pepper; mix well and put aside.

Combine the lemon juice, olive oil and remaining pepper and brush the mixture over both sides of te salmon cutlets. Place the cutlets on the griller rack and grill 10 to 12 cm from the heat for 2-3 mins on each side or until the salmon is opaque when cut near the centre.

Serve on warm plates, garnished with the lemon wedges, if you like, with the sauce alongside. Serves 4.

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