The Wharfedale Observer: News from Otley and surrounding areas.

Preparation time: 5 minutes
Cooking time: 15 minutes

Ingredients
a salmon steak

2 tbsp olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

2 tbsp sesame seeds

For the sauce:
1/2 teaspoon lemon zest and 1 tbsp fresh lemon juice 

100g low-fat mayonnaise

100g non-fat plain yoghurt

1 to 2 tbsp Dijon mustard

1 tbsp drained, prepared horseradish

salt and pepper to taste

Method
Brush the salmon steak on both sides with one tablespoon of olive oil. Season with salt and pepper.

Press the sesame seeds onto both sides of the salmon. Heat the remaining tablespoon of olive oil in a large non-stick skillet (flat pan). Add the salmon steak and cook for five to six minutes on each side.

While the salmon steak is cooking, grate enough lemon zest for half a teaspoon, and squeeze enough fresh lemon juice to measure one tablespoon.

Mix the rest of the sauce ingredients, starting with only two teaspoons of lemon juice, in a small serving bowl. Taste and add the remaining lemon juice, if desired.

Place the noodle and cucumber salad onto a plate, followed by the salmon steak. Spoon the lemon mustard sauce over the salmon.