140g Greek yogurt

2 tbsp Dijon mustard

zest 1 lemon

1 tbsp chopped dill

1 tbsp small capers , lightly chopped

8 portions or 1 side of fresh wild salmon , scaled (see tips below if using whole)

lemon wedges, to serve

Preparation

Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper.

Now use to coat the salmon really well.

If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier.

Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.