Black Pepper Yogurt Salmon

the dish i'm proudest of coming up with. with a glass of riesling or pinot grigio, this is a quick n fast recipe that impresses. with a side of salad, this is perfect for a date or catching up with a good friend

• Ready In: 22 mins
• Serves: 2
• Yields: 2 half-filet portions

Ingredients

• 1  salmon fillet, with skin
• 1  cup  Greek yogurt
• 1⁄2 cup cilantro, washed and chopped finely
• 1 1⁄2 tablespoons peppercorns, crushed with mortar and pestle
• 1  red onion, finely sliced
• 1⁄2 cup cherry tomatoes, cut in half
• 1  green chili pepper, minced
• 1 1⁄2 tablespoons fresh ginger, grated
• 1  tablespoon garlic clove, minced
•  olive oil

Directions

1. in greek yogurt, mix in crushed peppercorn, minced green chili, grated ginger, and cilantro.
2. in olive oil, cook garlic, carmelize red onion - medium heat.
3. place the salmon filet, skin down, in between the onion onto the skillet.
4. and with a spoon, coat its pink flesh with yogurt sauce.
5. cook 6 minutes med-high.
6. flip the fish onto the yogurt side.
7. add halved cherry tomatoes and mix with onion.
8. cook another 6 minutes med.
9. cut filet in half.
10. if still red,
11. cover skillet and cook for another 4-5 minutes.