1/2 small cucumber (not peeled)
100g non-fat Greek yoghurt
1 tbsp Fragata Capers
1 tbsp fresh or dried oregano
1 small onion
Pinch of salt
Ground black pepper (to taste)
4 4oz salmon filets
1 tsp paprika
2 tsp olive oil
Grate the cucumber and onion
Place in a bowl with the yogurt, capers oregano salt and pepper and mix
Chill in the fridge while preparing the salmon
Sprinkle the salmon with the paprika
Place the olive oil in a large skillet over high heat
When the oil is hot add the salmon skin side down
Cook for about 5 minutes and turn over
Cook for another 5 – 6 minutes
Layer the caper sauce over the salmon and serve.
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