4 cups (60 ml) Low-fat yogurt 1/2 teaspoon
(2 ml) Ginger Ginger (2 ml) Turmeric 1/2 teaspoon (2 ml) Ground Flour
1/2 teaspoon (2 teaspoons) Millions of filtered salt 1/4 teaspoon (1 ml) of ground black pepper
1/4 teaspoon (1 ml) cane pepper 4 skinless salmon (each 6 ounces / 180g and 1 cm / 2.5 cm) Thickness)
In a small bowl, combine yogurt, ginger, turmeric, corridor, salt, black pepper and carrot pepper.
Serve the baking tray or baking sheet with the cooker.
Place salmon in a pan. Spread the yogurt mixture over the top of the slices, evenly distributing it. Fry fish, generally, about 12 to 14 minutes.