Dill Yogurt Baked Salmon with Roasted Chat Potatoes and Mesclun Greens

By Chef Wei Shan Tan

Components:

  • Baked Salmon

  • Roasted Chat Potatoes

  • Mesclun Salad

Garnish:

  • Olive Oil

  • Fresh Herbs

Dill Greek Yogurt Marinade & Sauce

Ingredients:

  • CP-Meiji Natural Greek Style Yogurt 200g

  • Lemon Juice 40g

  • Garlic 2 cloves, minced

  • Coriander Powder 5g

  • Fresh Dill 5g

  • Salt 2g

  • Pepper 2g

Steps:

  1. Thinly slice garlic and finely chop dill.

  2. In a mixing bowl, combine the greek yogurt, lemon juice, coriander powder, dill, and garlic. Mix well.

  3. Season to taste with salt and pepper.

  4. Split into two portions – marinade & sauce – and keep till needed.

Baked Salmon

Ingredients:

  • Salmon 150-180g

  • Olive Oil 5g

  • Salt, to taste

  • Yogurt Marinade

Steps:

  1. Take the salmon and place it skin side down. Dab excess moisture with a kitchen towel.

  2. Sprinkle sea salt evenly over the flesh side of the salmon.

  3. Spread the marinade over the salmon, ensuring the flesh and skin are covered.

  4. Place the salmon in a container and let it marinate for 6 hours or overnight.

  5. To cook , preheat the oven to 180ºC.

  6. Transfer the salmon onto a baking tray and bake for 6 minutes, flesh side up.

  7. After 6 minutes, flip the salmon over with the skin side up and bake for an additional 6 to 8 minutes.

Roasted Chat Potatoes

Ingredients:

  • Chat Potato 250g

  • Garlic, crushed 3 cloves

  • Rosemary, 1 sprig

  • Olive Oil, to taste

  • Salt, to taste

Steps:

  1. Preheat the oven at 180ºC.

  2. Cut the chat potatoes into your desired size, and place them in a mixing bowl.

  3. Drizzle with olive oil, salt, rosemary, and crushed garlic. Mix evenly.

  4. Place all the ingredients onto a baking tray and bake for 15-20 minutes or till golden brown.

  5. This can be done 15 minutes before the salmon is baked so that both items will finish baking at roughly the same time.

Vinaigrette

Ingredients:

  • Extra Virgin Olive Oil 15g

  • Balsamic Vinegar 5g

  • Dijon Mustard 1⁄2 tsp

  • Honey 1⁄2 tsp

  • Salt, to taste

  • Pepper, to taste

Steps:

  1. In a mixing bowl, add extra virgin olive oil, balsamic vinegar, dijon mustard, and honey. Whisk well till emulsified.

  2. Season the vinaigrette to taste.

    Pro tip: always whisk a vinaigrette before application.

Mesclun Salad

Ingredients:

  • Mesclun greens 30g

  • Vinaigrette dressing 2 tbsp

Steps:

  1. In a mixing bowl, toss the mesclun greens with the vinaigrette dressing.

  2. Feel free to add cherry tomatoes, baby radish and other toppings to elevate your salad.

Assembling:

  1. Take a main course plate and place a generous amount of chat potatoes to one side of the plate.

  2. Gently transfer the salmon on top of the potatoes, skin side up, using the potatoes as a base to elevate the salmon.

  3. Add the tossed salad beside the salmon and the chat potatoes.

  4. Take the remaining half of the yogurt sauce and with a spoon, slowly pour 2 tablespoons worth of sauce

    to the edge of the salmon to create a cascading effect to one side.

    Pro tip: Feel free to experiment on how you want to plate your dish

  5. Drizzle with olive oil, sea salt, and freshly chopped dill.

Nutritional Spotlight

Natural Greek Style Yogurt

Experience a premium yogurt experience with quality ingredients. CP-Meiji Natural Greek Style Yogurt boasts no added sugar and is made with quality fresh milk for a smooth, creamy texture.

CP-Meiji Natural Greek Style Yogurt | 1kg

  • Greek Yogurt Natural 1kg

  • Yoghurt (Milk Solids, Milk Cream, Fresh Milk, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis and Bifidobacterium lactis)

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