Akaroa Salmon Slow Roasted with Yoghurt and Cardamom

9:00 pm on 6 September 2004

(Serves 4 guests)

Ingredients

  • 4 salmon steaks or paves
  • 2 tbsp. extra virgin olive oil
  • 1 tsp ground cardamom
  • 1 cup natural yoghurt
  • 2 tbsp clear honey
  • Sea salt
  • Coarsely ground black pepper

Method

Brush the top of each piece of salmon with olive oil and sprinkle evenly with the cardamom. Place the salmon side by side in a large dish.

Mix together the yoghurt and honey and spoon over the salmon. Wrap the dish in plastic wrap and place in the fridge for 3 to 4 hours no longer as the yoghurt will start to break down the salmon flesh.

Pre-heat the oven to 180ºC

Unwrap the salmon and brush off the excess yoghurt, season with salt and pepper.

Sear the salmon on both sides in a non-stick fry pan until it begins to caramelise (2 to 3 minutes.)

Place the pan in the oven for about 6 minutes or until the salmon is pink and translucent and lightly cooked.

To serve place the salmon on the plate and accompany with warm asparagus.

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