Salmon tarator
2
Points®
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
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.
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