Baked salmon with herb crust, tahini dressing & pomegranate
A favourite easy entertaining dish in my house!
This is a dish with a Middle Eastern influence. It makes a delicious lunch and works equally well as a dinner party dish or part of a buffet meal. Tahini is blended sesame seeds and is nutritious, it contains vitamin e, potassium, magnesium and small amounts of calcium and fibre. Pomegranate is a great anti-inflammatory. This dish is a great source of protein and good fats.
Serves 6 Prep time: 15 mins + cooking
Ingredients:
1 x 1.2kg side fillet of salmon, skin off, pin-boned.
2 tbsp Coconut oil
salt and pepper
seeds 1 pomegranate to serve
pomegranate molasses to serve.
Herb Crust
1 red onion, finely chopped
2 large handfuls coriander, finely chopped
2 large handfuls flat leaf parsley, finely chopped
1 large handful min, finally chopped
1 long red chilli, finely chopped
100g almonds, activated if possible, finely chopped
100g walnuts, activated if possible, finely chopped
2 tbsp sumac
80ml Olive Oil.
Tahini Dressing
200g Tahini
80ml lemon juice
60 ml water
2tsp ground cumin
2 cloves garlic crushed
Method:
1. Preheat oven to 70°C.
2. Place salmon on a large piece of baking paper, rub salmon with coconut oil and season with pepper and salt. Close seam of the paper on top of fish and tie off ends and centre with kitchen twine.
3. Place the wrapped salmon on a baking tray and bake for 30-45 mins, until slightly pink in the centre.
4. Tahini dressing: Blend all ingredients in a processor until thick.
5. Herb crust: Combine all ingredients in a bowl and season with pepper and salt.
6. Remove the salmon from the oven and place on a serving platter. Spread some tahini dressing on top, cover with herb crust, then pomegranate seeds.
7. Drizzle some pomegranate molasses on serving plate and serve some tahini dressing on the side.
Variations: This can be done with trout. You can leave out the chilli if you prefer. You could serve the herb crust on top of an portion of grilled fish if you like. You can add some yoghurt to the dressing to serve, which would make it lighter.
Serving suggestion:
Serve individual portions on a plate drizzled with pomegranate molasses and tahini dressing on the side. Serve with steamed new potatoes and steamed spring vegetables. Alternatively serve with quinoa salad.
Storage: You can keep the cooked salmon in the fridge for a few days, bring it to room temperature and top with crust and pomegranate seeds.
