Ingredients:
1 salmon fillet
1/2 lemon, juice
1 Japanese cucumber
1 teaspoon dried dill or 1 tablespoon fresh dill
2 tablespoons plain yoghurt
1 pinch cayenne pepper
1 tablespoon olive oil
salt and black pepper
Method:
Season salmon fillet with lemon juice, salt and pepper.
Heat up the olive oil in a frying pan on high heat. When the pan is hot, place the salmon skin side down. Lower heat to medium high and fry for 5 minutes. Turn the salmon over and fry for another 4 minutes. The salmon should be still slightly raw in the middle.
Peel off the skin of the Japanese cucumber. Chop the cucumber finely and add in 1/2 teaspoon of salt. Leave aside for 10 minutes. Squeeze off excess water.
Mix the yoghurt, 1 tablespoon of lemon juice, dill, cayenne pepper and cucumber together. Serve with the pan-fried salmon.
