500g Salmon Fillet
25g Greek (Greek Style) Yogurt
1 tsp (3g) Mustard Seeds
1 tsp (3g) Garlic Powder
1 - 2 tsp (3 - 6g) Smoked Paprika - adjust to taste
1/2 tsp Ground Pink Salt
Crush the mustard seeds in a pestle and mortar or crush between 2 spoons.
In a small bowl or the Pestle and Mortar combine the yogurt with the spices - crushed mustard seeds, garlic, paprika and salt.
Place the Salmon on a baking tray and smother with the yogurt paste.
If cooking in the Ninja Grill, preheat the grill and place the salmon directly onto the hot grill plate.
If cooking in a conventional oven firstly sear the skin by heating 10ml coconut oil in a frying pan and place the salmon in the pan for 2 - 3 minutes.
While the salmon is in the pan place the baking tray in the oven to heat
Remove the salmon from the pan and place on the baking sheet.
Bake at 200c for 12 - 15 minutes.
To ensure the salmon is fully cooked use a food temperature probe to check the thickest part of the fillet is at the minimum 45c.
If using the Ninja Grill with probe the cooking process will end one the fish has reached 45c unless you adjust the temperature required.