Crispy Skin Salmon with Roasted Beetroot & Quinoa Salad

  • 60 minsCooks in 60 mins
  • Medium Medium
  • Serves 4Serves 4


Step 1

To make tahini yoghurt, process all ingredients in a food processor until combined. Season to taste. Cover and refrigerate until needed.

Step 2

Pre-heat oven to 200 °c. Drizzle beetroot with 40ml of the olive oil, then season with salt and pepper. Roast for 30 minutes or until tender. Cool, then peel and discard skins. Coarsely chop beetroot and set aside.

Step 3

To make the quinoa salad, heat the remaining oil in a frying pan over medium heat. Add onion and garlic and cook for 3 minutes or until softened. Add quinoa, chicken stock and 100ml water. Cook the quinoa (constantly stirring) until it is soft and the liquid has evaporated (approximately 15 minutes).

Step 4

To make the salad dressing, fry the spices in a small frying pan over low heat until fragrant. Place in a bowl with remaining ingredients and whisk to combine. Add the quinoa, chopped beetroot and remaining salad ingredients. Stir to combine and season with salt and pepper.

Step 5

To cook the crispy skin salmon, heat a non-stick frypan with a dash of olive oil. Cook the salmon skin-side down for four minutes, before turning over and cooking for another minute on the other side.

Step 6

Spoon yoghurt onto the centre of each serving plate. Top with salad, then a piece of salmon. *Recipe developed by Bianca Johnston and Thalia Papadakis.


460g (4 portions) Tassal Fresh Tassie Salmon, skin-on

Tahini Yoghurt:

  • 250g Greek-style yoghurt
  • 2 Tbsp tahini
  • 1 lemon, juiced and zested

Quinoa Salad:

  • 5 baby beetroots, quartered
  • 60ml olive oil
  • Salt and pepper, to season
  • 1 small red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 200g quinoa, washed
  • 160ml chicken stock
  • 1/3 cup coriander, finely chopped
  • 1/3 cup parsley, finely chopped

Salad Dressing:

  • 5 baby beetroots, quartered
  • 3 tsp ground cumin
  • 1 tsp sumac
  • 100ml olive oil
  • 30ml red wine vinegar
  • 1 lemon, juiced
  • 2 garlic cloves, crushed
  • 1 long red chilli, finely chopped