- Prep Time: 10 minutes
- Cook Time: 15 minutes
Baked Salmon 'Tarator' Style
Our baked salmon 'tarator' style dish offers an exciting alternative to salmon menu items. Baked salmon, a tahini and yoghurt dressing, freshly chopped herbs and walnuts, and a hint of chilli, will excite healthy eaters and salmon lovers alike. The dish is served at room temperature, so you can cook the salmon in advance - which makes this dish a fast turn around option for busy venues. Ideal for larger cafes, pubs and bistros.
Note - recipe quantities (excluding salmon) serve 4
Tarator is a soup, appetizer, or sauce found in the cuisines of Eastern Europe. It generally includes ground walnuts, garlic, and yogurt or tahini, and often cucumber, herbs, and vinegar or lemon juice. Turkish and Levantine tarator is usually a sauce based on tahini not yoghurt. In our baked salmon 'tarator' style we use a combination of tahini and yoghurt.
- 1 Pacific West salmon portion skin off
- 170 ml extra virgin olive oil
- 150 gm walnuts
- 1–2 lemons, juiced
- 1 medium red onion, finely diced
- 3 long red chillies, seeded and finely diced
- 2 cups coriander leaves, chopped
- ½ cup mint leaves, shredded
- 20 gm sumac
- 1 garlic clove - dressing
- 1 tsp sea salt - dressing
- 400 gm natural yoghurt - dressing
- 100 ml tahini - dressing
- lemon juice - dressing
For the dressing
Place the garlic and salt in a mortar and crush well. Stir the garlic, yoghurt and tahini together until it becomes a thick paste. Thin slightly with lemon juice (it should be the consistency of pure cream). Taste for salt and refrigerate.
For the baked salmon 'tarator' style
Preheat the oven to 150°C. Place the salmon on a large sheet of baking paper. Season all over with salt and pepper and drizzle with the oil. Wrap the salmon portion in the paper, place on a tray and bake in the centre of the oven until medium rare. Remove from the oven and open the paper to stop the salmon cooking further. Leave to cool to room temperature. Turn the oven up to 200°C and roast the walnuts for 5 minutes. Remove from the oven and rub briskly in a clean tea towel to remove as much of their skin as possible. Chop finely and set aside. Transfer the salmon to a serving plate. Brush 2 tbs of the yoghurt dressing over the top of the salmon. In a bowl, whisk the remaining oil with the lemon juice, salt and pepper. Add the onion and chilli and whisk lightly. Add the chopped walnuts, herbs and sumac. Spoon the salad over the salmon, covering it as neatly as possible. Use a metal spoon to "cut" portions of the salmon and salad. Serve with the remaining dressing.
For our baked salmon ‘tarator’ style we use Pacific West’s skinless Atlantic salmon portions – These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.
Recipe and image courtesy SBSAdd to Favourites