Grilled salmon with yoghurt and herb sauce

There is a rule that the easier you cook a noble fish, the better it will taste. This recipe fully supports him. Grill the fillets over charcoal or a skillet and serve with a light sauce for excellent results.

Ingredients

• 250 g salmon fillet on the skin
• 1 tbsp. l. olive oil
• salt, freshly ground black pepper
• For the sauce:
• 1 bunch of sorrel
• 1 small bunch of cilantro
• 6 sprigs of mint
• 1 shallot
• 200 ml natural yoghurt
• 1 tbsp. l. lime juice
• salt, freshly ground black pepper

Directions

1. Rinse the herbs well under cold water. Remove the stems from the sorrel.
2. Peel the shallots. Place sorrel, cilantro, mint leaves, and shallots in a blender bowl and chop. Add yogurt and lime juice and beat well. Season to taste with salt and pepper.
3. Cut the fillets in half and pat each piece with paper towels.
4. Brush the fish with olive oil on both sides and season with salt and pepper. Fry over coals or in a grill pan until tender. Be careful not to overcook the fish! The salmon should remain slightly undercooked in the center.
5. Serve the fish with yoghurt sauce and boiled new potatoes.