Hands-on time: 5 minutes
Marinate time: 20 minutes
Grill time: 10-15 minutes
2 salmon fillets, skin left on, scales removed
Marinade/sauce:Juice of 1 large lime
2-3 tbsp plain Greek-style yoghurt
2-3 tbsp fresh cilantro/coriander leaves, chopped
1-2 tsp Pasilla Oaxaca Chili flakes ( a very smoky, mild but oh so flavorful addition to any dish) from Mexico
Sprinkling of brown sugar ( probably about 1 tsp or so)
Garnish: wedge of lime
1. Whisk all marinade ingredients together in a bowl and set aside.
2. Rinse the salmon fillets, removing any bones you come across and pat dry. Leave the skin on - it's the perfect way to grill the salmon keeping the flesh moist and juicy without losing any through the grill grates.
3. Place the dry salmon fillets on a plate and coat the top with the marinade. Allow the salmon to marinate on the counter while you prepare the rest of your meal and heat up the grill. No grill... have no fear, just roast it in 400F/200C degree oven.
4.Place the salmon on the medium high grill and sprinkle with some brown sugar... how much is up to you. Close the cover or place some aluminum foil over the fish and cook for about 10 minutes or until the flesh is light pink.
Serve with extra sauce and a wedge of lime.