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Photo of Salmon tarator by WW

Salmon tarator

2
Point(s)
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
6
Difficulty
Easy
Choosing a large piece of salmon rather than individual fillets keeps cooking simple and looks beautiful, too

Ingredients

Salmon, raw

850 g

0% fat natural Greek yogurt

120 g

Tahini paste (Sesame paste)

1 tablespoon(s)

Lemon Juice, Fresh

1 tablespoon(s)

Garlic

1 clove(s)

Parsley, fresh

14 g

Mint, Fresh

14 g

Red onion(s)

¼ small

Pomegranate

1 medium

Walnut Halves

30 g, (2 tbsp)

Instructions

  1. Preheat the oven to 140°C, fan 160°C, gas mark 4. Place the salmon, skin-side down, on a large, lined baking sheet. Bake for 30-35 minutes for medium, or until cooked to your liking.
  2. Meanwhile, to make the tarator sauce, combine the yogurt, tahini, lemon juice and garlic in a small bowl. Season to taste.
  3. Transfer the salmon side to a large serving platter. Season to taste and scatter over the parsley, mint, onion, pomegranate seeds and chopped walnuts.
  4. Serve with the yogurt sauce.

Notes

To pin-bone your salmon, use clean tweezers to grasp the tips of any bones and tug, pulling at a slight angle.

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