Whisk together the yoghurt, mayonnaise, breadcrumbs, egg yolks, rind and dill.
Place the fish onto an oiled baking sheet, flesh-side up. Drizzle with orange juice and season lightly.
Beat the egg whites until firm peaks form, and fold into the yoghurt mixture. Spoon or pipe the mixture onto the fish.
Bake in a preheated oven at 200°C for 20 minutes, or until fish is springy to the touch and topping raised and golden.
Remove from oven, garnish and serve piping hot on top of lemony-herby durum-wheatpasta alongside a green salad with an oil-free dressing.
Note: To preserve the best in the fish, always cook Sea Harvest Salmon Steaks from frozen. However, be cautioned: thickness of the steaks and oven temperatures vary, so do a spot-check 5 minutes before the end of the recommended cooking time.
Reprinted with permission of I Love Cooking. To see more
recipes, click here.