- 4 Fresh Huon Salmon portions, skin off
- 250g greek yoghurt
- 2 tbsp lemon juice
- Inch size piece of fresh ginger, grated
- 2 tsp ground cumin
- 2 tbsp ground coriander
- 1/2 tsp black pepper
- Sliced green chilli and extra lemon wedges
Preheat oven to 180°C. Line a baking tray with paper.
In a bowl mix yoghurt, lemon, ginger and spices.
Dunk each piece of Huon Salmon to coat in yoghurt mix and place onto baking tray.
Bake for 20 minutes. Garnish with green chillies.
Serve with basmati rice, lemon wedges and your favourite chutney.