Total Time: 45' Servings: 4
4 salmon fillets, with skin on
3 large leeks, trimmed and sliced in half lengthwise
300g Zita strained Light yoghurt
1/4 cup of lemon juice
2 tbsp olive oil
Preheat the oven to 200°C.
In a roasting pan place leeks and drizzle with olive oil. Sprinkle with salt and pepper. Roast leeks until tender, about 35 to 45 minutes.
Place yoghurt in the mixer add cooked leeks and blend. While blend, add lemon juice.
Prepare salmon. Roll salmon softhly and score skin half an inche down, close to each cut. Closer the cuts the crispier the salmon skin will be.
Marinate salmon with olive oil, salt and pepper.
In a frying pan add olive oil with crushed garlic and a few thyme sprigs.
Fry the salmon skin down until salmon is cooked 2/3 on the way up.
Turn the salmon and fry other side until salmon is cooked.
Turn it again, skin down and remove from fire. Let the skin be crispy.
Serve salmon with yoghurt leek sauce, lemon zest and a fresh sprig of thyme.