Main Meals

Baked Salmon with Tahini Yogurt and Herb Crust

11 October, 2017 . 0

Master the art of the perfect baked salmon with this simple, flavour-packed dish from Anna Lisle that is both easy to prepare and gluten-free.

Ingredients

1kg side of salmon (or ocean trout), pin-boned and skin left on
2 tbsp extra virgin olive oil
Sea salt

Herb crust

½ Spanish onion, peeled and finely diced
1 bunch coriander, roughly chopped
1 bunch flat-leaf parsley, roughly chopped
1 bunch mint, roughly chopped
2 long red chillies, de-seeded and finely chopped
3 tbsp blanched almonds, finely chopped
3 tbsp walnuts, finely chopped
2 tbsp sumac*
½ tsp sea salt
1 tbsp olive oil

Tahini dressing

100g gluten-free Greek yogurt
2 tbsp tahini
2 tbsp lemon juice
1 tsp ground cumin
1 garlic clove, peeled and crushed

*Sumac is used in a lot of Middle Eastern cooking and can be bought at any good grocer or delicatessen.

Method

Step 1.
Preheat oven to 180C.

Step 2.
Rub salmon with olive oil and season with salt. Place salmon, skin side down, on a baking tray large enough to fit the salmon. Cook for 15-20 minutes or until the fish is just cooked but still a little pink in the middle. Remove and allow to cool.

Step 3.
Meanwhile, to prepare the herb crust, place all ingredients in a food processor. Blitz in 10-second bursts until all ingredients are just combined (but not completely processed – you still want texture). Taste and season with salt and pepper, as required.

Step 4.
To make tahini dressing, place all the ingredients in a medium bowl. Whisk to form a thick paste.

Step 5.
Once the salmon is at room temperature, spread tahini dressing on top, then evenly scatter with the herb crust to completely coat the fish.

Serves 4-6