1. Mix coriander, 2 tablespoons of Mingle Spicy Mexican Seasoning, chili, garlic, oil and lime juice into a thick paste.
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2. Rub over salmon. Ideally leave for a minimum of 30 minutes covered in the fridge but fine to eat straight away.
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3. Put in pan skin side down and flip when skin is crispy. Alternatively bake in oven at 180 C for 10 minutes or to your liking.
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4. Make sauce by mixing yoghurt, coriander, mint, salt & pepper.
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5. Dress plate with salmon and yoghurt dressing.
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6. Serve with Mingle's Mexican Sides.
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