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Baked Salmon with Tahini Yoghurt & Herbs

SERVES: 8-10 • TOTAL TIME: 35 MINUTES + COOLING TIME

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Ingredients:

  • 1kg salmon fillet, skin off, in boned

  • 2 tbsp extra-virgin olive oil

 

For the Yoghurt Tahini Sauce:

  • 250g thick Greek-style yoghurt

  • 3 tbsp tahini

  • 1 tbsp lemon juice

  • 1 garlic clove, crushed

  • Salt, freshly ground pepper


For the Herb Topping:

  • 3 tbsp preserved lemon rind, finely chopped

  • 1 tbsp lemon juice

  • 1 bunch mint leaves, very finely chopped

  • 1 bunch basil leaves, very finely chopped

  • 1 bunch flat-leaf parsley, finely chopped

  • 100 g almonds toasted and finely chopped

  • 60mL olive oil

 

To Serve:

  • Steamed potatoes

Directions:

  1. Preheat the oven to 100°C and line a large tray with baking paper. Place the salmon on the tray, brush with oil and season to taste. Bake for 25 minutes. Remove from oven and transfer to a serving platter and set aside to come to room temperature.

  2. Combine yoghurt, tahini, lemon juice, garlic, in a bowl and whisk until smooth.  Season to taste.

  3. In a separate bowl, combine preserved lemon rind, herbs, almonds, olive oil, lemon juice and season to taste.

  4. Spread salmon with the tahini sauce and scatter with the herb mixture so it completely coats the fish. Serve with any extra sauce.

  5. Serve with steamed potatoes.


Download Recipe Here:

Baked Salmon with Tahini Yoghurt & Herbs
.pdf
Download PDF • 3.83MB

This recipe is featured in The BARN Magazine 2023:


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