Salmon tarator style

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Don’t you love it when every now and then social injustices right themselves? Unfortunately I can’t really entertain you with the details of the situation I encountered last week as much as I am dying to but let’s just say I left work last week doing one (or maybe several) fist pumps! Hells yeah.

On the subject of injustices, doesn’t it totally suck balls that everything that is super delicious is bad for you?  Butter, sugar, salt….these are all vessels which by flavour travels, but are also not great for you either if eaten in excess.  The last couple of weeks I feel like I’ve been indulging in an unhealthy balance of these ‘naughty’ foods so this week I’m trying to focus on being a bit healthier, and reducing the nasty bloat.  However, like everything in life there are always exceptions and I have some recipes for you this week that are so super tasty but great for you at the same time…yay!

Salmon tarator style

Inspired by Greg Malouf’s recipe in February 2012 issue of Gourmet Traveller

Serves 2

What you need:

  • 2 fillets of salmon approx 200g each
  • olive oil
  • sea salt
  • 100g greek yoghurt
  • 30g tahini
  • juice of 1 lemon
  • 1 garlic clove crushed
  • 1/4 cup parsley chopped
  • 1/4 cup coriander chopped
  • 1/2 cup walnuts, toasted and roughly chopped
  • 2 tbsp pomegranate molasses

What to do:

Preheat oven to 80C/176F

Wash and dry each piece of salmon.  Rub with a small amount of olive oil and season with salt.

Wrap each piece of salmon (skin side down) in baking paper to form a parcel. Bake on baking tray for 12mins.  Open up the parcels, gently flip over the bits of salmon, enclose the parcel again and bake for another 12 mins.  Take the fish out of the oven and let it rest for 10mins.

While the fish rests, make the yoghurt mixture by mixing the yoghurt, tahini, lemon juice and garlic.  Add more lemon juice if you feel the mixture needs more acidity.

Place the salmon on the plate, spread the yoghurt mixture thickly over each piece of fish.  Push the walnut pieces into the yoghurt and sprinkle with parsley and coriandor.  Drizzle with Pomegranate molasses and olive oil and season with a pinch of salt.

Enjoy every mouthful guilt free!

 

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  • MMGroupie

    Holy Moley – that sounds SOOO good. Another one for my test kitchen!