1 cup fresh berries (raspberries, blueberries, and/or blackberries)
1 tablespoon raspberry vinegar
2 tablespoons avocado or rapeseed oil
4 teaspoons grainy mustard
Salmon
1½ pounds salmon filet, cut into 4-6 ounce portions
1 tablespoon avocado, canola, or sunflower oil
salt and pepper
Instructions
Combine all ingredients for the yogurt sauce and set aside until ready to serve.
For the berries, mix the vinegar, oil, and mustard in a small bowl and toss with berries right before serving.
Dry the fish fillets with paper towels until all moisture is absorbed. Sprinkle salt and pepper on the bone side of the fish.
Heat a medium/large pan over medium-high heat for about 3-5 minutes.
Place the dried side of the fish in the pan and add all the fillets. Put some pressure on each to ensure the fish is lying flat and cook for 2-3 minutes without moving. Flip each fillet over and cook for another 2-3 minutes, or more for a heartier fish. (The fish is done when a skewer or toothpick is inserted into the thickest part and comes out easily)
Put a dollop of the yogurt sauce and berries on each piece of salmon upon serving.
Recipe by thyme & toast at https://thymeandtoast.com/yogurt/