Black Pepper Yogurt Salmon Recipes

Steps:

• Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.
• Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.
• Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.

Steps:

• Spread 1/2 the black pepper on a plate.
• Smear 1 tsp olive oil over one side of the salmon fillets.
• Lay the fillet, oiled side down in the pepper.
• Lift and put on a baking sheet, peppered side up.
• Repeat the process with the second fillet.
• Bake at 350 F or 180 C for around 20 minutes, or until the fish flakes easily.

Steps:

• Heat sugar and pepper in a 2- to 3-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is pale golden. Remove from heat.
• Whisk together cornstarch and milk, then add to caramel with 1/4 teaspoon salt (mixture will bubble and steam). Simmer, stirring, until caramel has dissolved and mixture is slightly thickened, 2 to 4 minutes. Strain through a fine-mesh sieve into a bowl, then whisk in yogurt. Chill until cold, about 8 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up.