Chipotle Salmon with Mint Yoghurt

This flavourful dish features a grilled salmon seasoned with a smoky chipotle spice blend. It's served with a refreshing mint yoghurt dressing, made from fresh mint, coriander, yoghurt, and lime juice. The dish is garnished with charred limes and fresh yellow tomatoes for added colour and flavour.

To make the chipotle spice, combine all the spices and mix well. Store in an airtight container.

Heat your Le Creuset Toughened Non-Stick Rectangular Grill with a drizzle of olive oil and allow the pan to come up to medium/high temperature. Season the salmon fillets with sea salt, a drizzle of olive oil, and place each fillet skin side down and cook until the skin releases itself from the pan - about 5 minutes. The skin should be crisp and golden.

Turn the salmon fillets over and turn off the pan allowing the residual heat of the pan to cook them through. Add a sprinkle of chipotle spice and brush with more olive oil. Cook for about 3 minutes. Remove the fillets from the pan and serve with charred limes, fresh yellow tomatoes and coriander mint dressing.

To make the dressing, blend all the ingredients together. Season to taste and adjust the lime juice if you prefer.