1. Melt butter in saucepan over medium heat. 2. Add garlic, fennel seeds and leek and gently saute for around 5 minutes. 3. Add yoghurt and lemon juice, mix well, and return to heat. 4. Reduce temperature a little and cook around 10 minutes, stirring occasionally. Allow to boil gently. 5. Remove from heat, add the cognac, season with pepper, stir well and place in refrigerator for 15 minutes. 6. Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side. 7. Once the fish is cooked plate up, stir the sauce and pour over the salmon. 8. Garnish with parsley. 9. Serve with fresh salad and/or light vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
