Semolina Crusted Salmon with Yogurt and Dill

Ingredients

• 1/3 cup coarse semolina or cornmeal
• 1 tsp dried thyme, crumbled
• 1 tsp curry powder
• 1 tsp kosher salt
• 1/2 tsp turmeric
• 1/2 tsp coriander
• 1/4 tsp ground ginger
• 4 skin-on salmon fillets, about 120g each
• 1/4 cup canola oil
• 1/2 cup plain yogurt
• Zest of 1 lemon
• Kosher salt to taste*
• 1 tbsp extra-virgin olive oil
• 4 sprigs fresh dill, picked off stem

Directions

1. Mix together semolina, thyme, curry powder, salt, turmeric, coriander, and ginger in a small bowl.
2. Place salmon on a plate or tray. Sprinkle with semolina mixture, pressing to coat as much as possible.
3. Heat oil in a large skillet over medium heat. When oil is hot, carefully add the salmon and cook until golden and crispy, about 4 minutes per side. Transfer to a paper towel-lined plate to absorb any excess oil.
4. Spread yogurt onto a serving platter; sprinkle with lemon zest and salt to taste, then drizzle with olive oil. Place salmon on top and garnish with dill.