Moroccan-Roasted Salmon with Tahini Yogurt & Pomegranate

By Market Magazine
MOROCCAN-ROASTED SALMON WITH TAHINI YOGHURT AND POMEGRANATE

MOROCCAN-ROASTED SALMON WITH TAHINI YOGHURT AND POMEGRANATE

0 from 0 votes
Serves

6

Preparation

25

minutes
12-15 Cooking Time

minutes

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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