Step 1

Rub salmon fillet with 1 teaspoon of the olive oil. Season all over with salt flakes.

Step 2

Cook salmon, skin-side down, in a heated frying pan or on a barbecue flat plate for 4 minutes or until skin is crisp and browned. Turn, cook for a further minute or until done as desired. Salmon is best served a little rare in the centre.

Step 3

For the herb yogurt, combine the parsley, fresh coriander, garlic, chilli flakes, ground cumin and coriander and lemon juice; mix until smooth. Stir in yoghurt and season.

Step 4

Serve salmon fillet with herb yoghurt, brown rice. Drizzle with remaining olive oil and extra parsley, if desired.