Along with my latest video, I have listed here what is needed for this wonderful meal, which is as tasty as it can only be healthy. There is really no recipe, just get one half or whole salmon, preferably red sockeye (make sure it is wild caught) and season it with freshly crushed black, white, pink and green pepper; some salt, some lemon slices, chopped black olives and top with chopped dill. Drizzle with the best olive oil you find and bake on a 360F oven for 15 minutes.
For the sauce, mix equal parts of mayonnaise and plain yoghurt (I used skir in the video as that's what I had that day in my fridge), and a finely chopped garlic clove. Mix in some Madras curry to taste. Serve on top of the salmon. Keeps in the fridge for quite a few days.
I wish I could take credit for this recipe, but it belongs to that genius Mexican chef Monica Patiňo. You can check her out on her Facebook page, and if you ever go to Mexico city, you just MUST visit her restaurants.
Click here to watch the video.