Grilled salmon with yoghurt tartar sauce

Share Article


  • 2 x 100g salmon fillets
  • 2 large handfuls wild rocket
  • 1 fennel bulb, thinly sliced
  • 1 tbs lemon juice
  • 3 tbs extra virgin olive oil
  • Tartar Sauce

  • 200g natural yoghurt
  • 2 tsp lemon juice
  • 1 dill pickle, finely diced
  • 1 tsp chopped dill
  • ½ tsp chopped garlic
  • ¼ tsp black pepper


Grilled salmon with yoghurt tartar sauce

serves 2

To make the tartar, combine all of the ingredients and mix well. Refrigerate for a few hours so the flavors can come together.

Place the salmon on a hot non-stick grill and cook for 5 minutes, or until cooked to your liking.

In a medium bowl, combine the rocket, fennel, lemon juice and oil and toss well.

Serve the salmon topped with the tartar sauce and rocket salad.

Share Article
Share Article