
Moroccan-Roasted Salmon With Tahini Yoghurt And Pomegranate
Serves
6
Preparation
25
minutesCooking
13
minutesIngredients
1 1 side (about 1.5kg) Tasmanian Atlantic salmon fillet, pin-boned
1 Tbsp 1 extra virgin olive oil
Finely grated zest and juice of 1 lemon
½ tsp ½ sea salt
¾ cup ¾ coriander leaves
⅓ cup ⅓ mint leaves
½ ½ small red onion, very finely sliced
⅓ cup ⅓ toasted pine nuts
⅓ cup ⅓ pomegranate arils
Ground sumac, for sprinkling
- Tahini yoghurt
1 cup 1 thick Greek-style natural yoghurt
½ Tbsp ½ Tbsp tahini
1 clove 1 garlic, finely grated
2 Tbsp 2 lemon juice
Sea-salt flakes and freshly ground black pepper, to season
Method
- Preheat oven to 200°C fan-forced. To make tahini yoghurt, combine yoghurt, tahini, garlic and lemon juice in a bowl. Season. Cover and refrigerate.
- Lay a large sheet of foil over a baking tray (large enough to fit the salmon). And top with 2 sheets of baking paper, enough to wrap the salmon. Set aside.
- Combine oil, lemon zest and juice and salt in a small bowl. Drizzle mixture over salmon. Wrap salmon securely in the baking paper and foil and seal. Bake for 12 minutes for medium-rare or 15 minutes for just cooked through. Remove salmon from oven and open the baking paper.
- Carefully transfer salmon to a large serving platter or board. Spoon ½ cup tahini yoghurt over salmon. Top with coriander, mint, onion, pine nuts and pomegranate arils. Sprinkle with sumac. Serve with remaining yoghurt.
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