Recipe

Baked salmon with tahini sauce and tabbouleh

These delicate, exotic Middle Eastern flavours make this luxurious baked salmon dish simply irresistible.

Oct 31, 2009 1:00pm
  • 50 mins cooking
  • Serves 4
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Ingredients

Tabbouleh
  • 1 cup firmly packed small fresh flat-leaf parsley leaves
  • 1/4 cup firmly packed small fresh mint leaves
  • 2 green onions (scallions), sliced thinly
  • 1/2 cup coarse cracked wheat
  • 1 1/2 cup water
  • 200 gram heirloom tomatoes, quartered
  • 1 tablespoon lemon juice
Tahini sauce
  • 1/2 cup greek-style yoghurt
  • 1 1/2 tablespoon tahini
  • 1 clove garlic, crushed
  • 2 teaspoon lemon juice
Baked salmon
  • 700 gram piece salmon fillet, skin-on, pin-boned
  • 1 1/2 teaspoon sumac
  • 2 tablespoon extra-virgin olive oil

Method

Tabbouleh
  • 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.

Notes

You can make the tabbouleh and tahini sauce several hours ahead; refrigerate, covered, until ready to use.

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