Roasted salmon and cucumber sauce
For four
4 (170 g each) escalopes of salmon
oil flavoured with lemon
sesame seeds
pepper mix
Cucumber sauce
1 tin (250 g) of Greek non-flavoured yoghurt (fat 10%)
7 cm fresh cucumber
1 tsp crushed garlic
2 tbsp virgin olive oil
2 tbsp fresh mint, chopped
Brush the escalopes of salmon very lightly with oil, and season them with pepper mix and sesame seeds. Place the escalopes on a baking plate covered with baking paper. Cook in a convection oven at 170 degrees Celsius for about 10 minutes.
Grate the cucumber into rough pieces, and drain excess fluids using a sieve. Mix the yoghurt with the rest of the ingredients for the cucumber sauce.
Serve the roasted escalopes of salmon with the cucumber sauce, fruit couscous and tomato salad. Alsatian Pinot Noir is the perfect accompanying drink.