Semolina Crusted Salmon with Yogurt and Dill | Blue Flame Kitchen

Ingredients

• 1/3 cup coarse semolina or cornmeal
• 1 tsp dried thyme, crumbled
• 1 tsp curry powder
• 1 tsp kosher salt
• 1/2 tsp turmeric
• 1/2 tsp coriander
• 1/4 tsp ground ginger
• 4 skin-on salmon fillets, about 120g each
• 1/4 cup canola oil
• 1/2 cup plain yogurt
• Zest of 1 lemon
• Kosher salt to taste*
• 1 tbsp extra-virgin olive oil
• 4 sprigs fresh dill, picked off stem