These delicate, exotic Middle Eastern flavours make this luxurious baked salmon dish simply irresistible.
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1.Combine herbs and green onion in a large bowl; reserve half the mixture for serving.
2.Bring cracked wheat and the water to the boil in a small saucepan. Reduce heat to low; cook 20 minutes or until tender. Drain.
3.Add cracked wheat to large bowl with tomatoes and juice; toss gently to combine. Season.
Baked salmon with tahini sauce and tabbouleh
4.Preheat oven to 200°C/400°F.
5.To make tahini sauce, whisk ingredients in a small bowl until combined; season to taste.
6.Line an oven tray with baking paper. Place salmon on tray; sprinkle with 1 teaspoon of the sumac, then drizzle with oil. Season. Bake for 20 minutes or until salmon is almost cooked through.
7.Top salmon with reserved herb mixture and remaining sumac; serve with tahini sauce and tabbouleh.
You can make the tabbouleh and tahini sauce several hours ahead; refrigerate, covered, until ready to use.Note