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Grilled Salmon Steaks with Coriander Garlic Yoghurt Sauce

Grilled Salmon Steaks with Coriander Garlic Yoghurt Sauce

This yogurt sauce will work on virtually any protein you can think of. Even tofu. Try it on shrimp, black bass or snapper fillets, chicken kebabs, or lamb chops.

Ready in: 35 minutes

Serves: 4

Complexity: very-easy

kcal: 413

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rice bran oil, for grill
2 chilli
2 garlic cloves
1 cup coriander leaves with tender stems
½ cup plain whole-milk Greek yoghurt
1 tbsp rice bran oil
1 tsp raw bush honey
2 (340 g) bone-in salmon steaks


Prepare a grill for medium-high heat and oil grate. Remove and discard seeds from 1 chilli. Purée both chilli, garlic, coriander, yoghurt, oil, honey, and ¼ cup water in a blender until smooth then season well with SIDS SALT & PEPPER. Transfer half of sauce to a small bowl and set aside for serving.
Season salmon steaks lightly with SIDS SALT & PEPPER. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer.
Serve with reserved sauce in a ramekin.