
MOROCCAN-ROASTED SALMON WITH TAHINI YOGHURT AND POMEGRANATE
Serves
6
Preparation
25
minutes12-15 Cooking Timeminutes
Ingredients
1 1 side (about 1.5kg) Tasmanian Atlantic salmon fillet
1 Tbsp 1 extra virgin olive oil
Finely grated zest and juice of 1 lemon
1/2 tsp 1/2 sea salt
3/4 cup 3/4 coriander leaves
1/3 cup 1/3 mint leaves
1/2 1/2 small red onion, very finely sliced
1/3 cup 1/3 toasted pine nuts
pomegranate arils Ground sumac, for sprinkling
- TAHINI YOGURT
1 cup 1 thick Greek-style natural yoghurt
2 1/2 Tbsp 2 1/2 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). 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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