Ingredients:
- Half a cucumber (unpeeled)
- 100 natural Greek skimmed yoghurt
- 1 tablespoon Fragata capers
- 1 tablespoon oregano (fresh or dry)
- 1 small onion
- A pinch of salt
- Black pepper
- 4 salmon fillets
- 1 teaspoon sweet paprika
- 2 teaspoons extra virgin olive oil
Preparation:
- Grate the cucumber and the onion.
- Place the yoghurt, Fragata capers, oregano, salt and pepper in a bowl, and mix well.
- Allow the mixture to cool in the fridge, while preparing the salmon.
- Sprinkle the paprika over the salmon and cook it on the grill.
- Serve the salmon with the sauce.