Salmon tarator
1
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Classic Middle Eastern flavours will surely impress your dinner party guests. This gluten free salmon tartor brings together perfectly cooked salmon, tahini and yogurt dressing, all topped with fresh pomegranate, walnuts, red onion and fresh herbs.
Ingredients
Salmon, skin on
850 g, pin-boned
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s)
Tahini
1 tbs
Lemon juice
1 tbs
Garlic
1 clove(s), crushed
Fresh flat-leaf parsley
½ cup(s)
Fresh mint
½ cup(s), coarsley torn
Red onion
¼ medium, very thinly sliced
Pomegranate
1 medium, kernels removed
Walnuts
2 tbs, coarsley chopped
Instructions
1
Preheat oven to 140°C. Line a large baking tray with baking paper. Place salmon, skin-side down, on tray. Bake for 30-35 minutes for medium or until cooked to your liking.
2
Meanwhile, combine yoghurt, tahini, lemon juice and garlic in a small bowl. Season
3
Transfer salmon to serving platter. Season with salt and pepper. Scatter parsley, mint, onion, pomegranate seeds and walnut over salmon. Serve with yoghurt and tahini sauce.
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