Salmon with dill and horseradish recipe

• 4 salmon fillets, about 150g each, cut into 75g chunks
• 1 tbsp ginger and garlic paste
• 1 tsp salt
• 0.5 lemon, juice only
• 2.5 cm piece of fresh ginger, peeled and finely chopped
• 2 green chillies, finely chopped
• 50 g (1.8oz) Greek yoghurt
• 2 tbsp grated horseradish
• 2 tbsp vegetable oil
• 2 tsp chopped dill
• 1 tsp chopped fresh coriander leaves and stalks
• 1 tsp finely ground white pepper
• 0.5 tsp sugar

1. Wash and pat dry the salmon fillets.
2. Mix together all the ingredients for the first marinade, then rub them over the salmon fillets and leave to marinate for 15 minutes.
3. For the second marinade, mix together all the ingredients, then rub them over the salmon and leave to marinate for an additional 15 minutes.
4. Use long metal skewers to skewer the fish chunks and place, skin side down, on a baking tray.
5. Roast the salmon in an oven preheated to 200C/Gas Mark 6 for 7 minutes, then place under a hot grill for 2 minutes.
6. Alternatively, place the fish skin side down on a hot barbecue and cook for 10-12 minutes, turning the over every 3-4 minutes, until the skins are crisp and well coloured.
7. Serve with lemon wedges and chutneys of your choice.

salmon, ginger, salt, ginger, green chillies, yoghurt, horseradish, vegetable oil, dill, fresh coriander, ground white pepper, sugar

Taken from www.lovefood.com/guide/recipes/18584/salmon-with-dill-and-horseradish-recipe (may not work)