Recipe

Tahini and tabouli salmon with chunky tzatziki salad

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Tahini and tabouli salmon with chunky tzatziki salad
  • 650 gram salmon tail fillet, skinless and boneless
  • sea salt and cracked black pepper
  • 1 tablespoon tahini
  • 1 cup store-bought tabouli
  • 1 cup greek yoghurt
  • 1 small garlic clove, minced
  • 1 teaspoon lemon juice
  • handful mint leaves, chopped
  • 4 lebanese cucumbers, seeds removed and chopped roughly
  • 3 celery stalks, sliced
  • lemon wedges to serve, optional

Method

Tahini and tabouli salmon with chunky tzatziki salad
  • 1
    Preheat oven to 180°C (160°C fan). Place salmon fillet on lined baking tray and season with salt and pepper. Spread with tahini and top with tabouli, then cover with foil.
  • 2
    Bake salmon in preheated oven for 18 to 20 minutes for medium, or until cooked to your liking. Remove from oven and rest for about 5 minutes.
  • 3
    Meanwhile, make salad; place yoghurt, garlic, lemon juice and most of the mint leaves in mixing bowl and stir to combine. Add cucumber and celery. Stir to coat and season with salt and pepper, to taste.
  • 4
    Serve salmon with chunky tzatziki salad and garnish with remaining mint leaves.

Notes

EQUIPMENT: Sharp knife; baking tray; baking paper; foil; large mixing bowl; wooden spoon; fish slice

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