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Juice Of 1 Lime
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Chopped Fresh Basil
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3 tablespoons
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Skinless Salmon Fillets, About 85 g (3 oz) Each
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4 pieces
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Plain Low-fat Yogurt
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2 1/2 tablespoons
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Mayonnaise
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2 1/2 tablespoons
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Finely Grated Lime Zest
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1/2 teaspoon
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Part-baked Ciabatta Rolls, About 75 g (2 1/2 oz) Each
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4
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Salt And Pepper
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Mixed Salad Leaves, Such As Rocket, Oak Leaf Lettuce, Baby Spinach, Red Chard And Lamb"s Lettuce, To Serve
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PREPARATION
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1.
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Mix together the lime juice, 2 tbsp of the basil, and salt and pepper to taste in a shallow, non-metallic dish.
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2.
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Add the salmon fillets and turn them in the mixture to coat well all over.
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3.
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Cover and leave to marinate in a cool place for 30 minutes.
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4.
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Meanwhile, mix together the yogurt, mayonnaise, lime zest and remaining 1 tbsp basil in a small bowl.
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5.
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Season with salt and pepper to taste.
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6.
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Cover and chill until required.
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7.
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Preheat the grill to moderate, and preheat the oven to 220 degrees C (425 degrees F, gas mark 7).
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8.
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Lift the salmon fillets out of the marinade and place in the foil-lined grill pan.
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9.
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Brush with a little of the marinade, then grill for 4-5 minutes on each side or until the fish is just cooked and the flesh is beginning to flake, brushing again with the marinade after you have turned the fillets.
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10.
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While the fish is cooking, place the ciabatta rolls in the oven to bake for about 5 minutes, or according to the packet instructions, until crisp.
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11.
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Split the ciabatta rolls in half and spread the cut sides with the basil mayonnaise.
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12.
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Put a cooked salmon fillet on the bottom half of each roll and scatter over a few mixed salad leaves.
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13.
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Place the top half of each roll in place and serve immediately.
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Grilled Salmon in Ciabatta
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