April 17 2017
Baked Salmon with Tarator
How to prepare baked Salmon with Tarator.
Learn this delicious recipe and enjoy baked salmon with tarator dip.
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Ingredients
• Serves 10-12
• 4 kg salmon filet , sea salt and freshly ground white pepper
• 170 ml extra virgin olive oil, 150 g toasted walnuts, chopped
• 1–2 lemons, juiced, 1 medium red onion, finely diced
• 3 long red chilies, seeded and finely diced, 2 cups coriander leaves, chopped
• ½ cup mint leaves, shredded, 8 tsp sumac
• Dressing
• 400 g natural yogurt , 100 ml tahini , 1 garlic clove, lemon juice, sea salt & pepper
Preparation
• To make the dressing, place the garlic and salt in a mortar and crush well. Stir the garlic, yogurt 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.
• 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 2½ tbsp of the oil. Wrap the salmon in the
paper, place on a tray and bake in the center of the oven for 25 minutes. Remove from the oven and open the paper to stop the salmon cooking further. Leave to cool to room
temperature.
• Carefully transfer the salmon to a large serving plate. Brush ½ cup of the yogurt 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 chili 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.
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