Baked Salmon with Tahini Yoghurt and Herbs

Bahan-bahan

• 1kg fillet Huon Salmon, skin off, pin-boned
• 1 tbsp extra-virgin olive oil
• 250g thick Greek-style yoghurt
• 1 tbsp tahini
• 2 sudu besar lemon juice
• 1 clove garlic crushed
• 3 tbsp preserved lemon rind, finely chopped
• 1 bunch mint leaves, very finely chopped
• 1 bunch basil leaves, very finely chopped
• 1 bunch flat-leaf parsley, finely chopped
• 100g almonds toasted, finely chopped
• 60mls extra-virgin olive oil
• Steamed pink eye potatoes to serve

Kaedah

1. 1
   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 and set aside to come to room temperature.
2. 2
   Combine yoghurt, tahini, lemon juice, garlic, in a bowl and whisk until smooth. Season to taste
3. 3
   In a separate bowl, combine preserved lemon rind, herbs, almonds, olive oil, lemon juice, and season to taste.
4. 4
   Spread salmon with the tahini sauce and scatter with the herb mixture so it completely coats the fish. Serve with any extra sauce.
5. 5
   Serve with potatoes.