Akaroa Salmon Slow Roasted with Yoghurt and Cardamom
(Serves 4 guests)
- 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
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.