Baked Salmon with Tahini, Yoghurt and Herbs
Tasmanian salmon is coated in a creamy tahini yoghurt and adorned with fresh and flavourful herbs in this dish that is sensational for summer entertaining.
How long will it take?
Takes 35 minutes plus cooling time
What’s the serving size?
Serves 8-10
What do I need?
- 1 kg Huon Salmon fillet, skin off, pin boned
- 2 tbsp extra-virgin olive oil
For the yoghurt tahini sauce
- 250 g thick Greek-style yoghurt
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove, crushed
- Salt, freshly ground pepper
For the herb topping
- 3 tbsp preserved lemon rind, finely chopped
- 1 tbsp lemon juice
- 1 bunch mint leaves, very finely chopped
- 1 bunch basil leaves, very finely chopped
- 1 bunch flat-leaf parsley, finely chopped
- 100 g almonds toasted and finely chopped
- 60 mL olive oil
- Steamed pink eye potatoes to serve
How do I make it?
- Preheat the oven to 100°C and line a large tray with baking paper. Place the salmon on the tray, brush with oil and season to taste. Bake for 25 minutes. Remove from oven and transfer to a serving platter .
- Combine yoghurt, tahini, lemon juice, garlic, in a bowl and whisk until smooth. Season to taste.
- In a separate bowl, combine preserved lemon rind, herbs, almonds, olive oil, lemon juice and season to taste.
- Spread salmon with the tahini sauce and scatter with the herb mixture so it completely coats the fish. Serve with any extra sauce.
- Serve with potatoes.
