Middle Eastern Salmon with green tahini sauce

METHOD

Step 1

Place coriander, mint, garlic, tahini, yoghurt, honey, salt and lemon juice in a small food processor and blend until green and smooth. Set aside in fridge.

Step 2

Preheat the oven to fan grill 220°C*. Drizzle salmon all over with olive oil. Place the salmon, skin-side down into a lightly oiled baking tray. Sprinkle salmon with sumac and thyme leaves. Bake for 15 minutes or until cooked. Allow to rest 5 minutes.

Step 3

Serve with a drizzle with green tahini sauce and top with pomegranates. Enjoy with salad.

Ingredients:

500g side Tassal Fresh Tassie Salmon, skin on

1 tablespoon olive oil, for drizzling

1 teaspoon sumac *

3 sprigs fresh thyme

Green tahini sauce

1/4 cup chopped coriander leaves

1/3 cup chopped mint leaves

1 small clove garlic, crushed

1 tablespoon tahini

2/3 cup natural yoghurt

1 tablespoon honey

1/4 teaspoon sea salt

2 tablespoons lemon juice

To serve

Fresh pomegranates

Simple radish, cucumber, and toasted pita salad

Notes

*sumac – is a Middle Eastern spice mix. It is a gorgeous maroon colour with a tangy citrus flavour.
Available in the spice section of the supermarket.

* If your oven doesn’t have fan grill feature simply bake at 220°C ( 200°C fan forced) for 10 minutes then turn on the grill function and cook for a further 5 minutes.