crispy skin salmon with a dill, cucumber + celery salad

Serves 2

Poppy cooks…

1. In a bowl combine
   4 tablespoons coconut yoghurt,
   1 tablespoon dill, roughly chopped,
   garlic clove, minced,
   2 teaspoons rice wine vinegar,
   1/2 teaspoon coconut sugar,
   1/2 teaspoon celtic sea salt and
   1/4 teaspoon cracked black pepper.
   
   
2. Add
   lebanese cucumber, finely sliced and
   2 celery sticks, finely sliced and toss to combine.
   
3. Place salad in the refrigerator and cook
   2 salmon fillets in a non-stick frying pan, skin side down first.