Baked Salmon with Tahini Yoghurt and Herbs

- Preparation:
- 10 Minutes
- Cooking:
- 25 Minutes
- Serves:
- 8-10
Ingredients
- 1kg fillet Huon Salmon, skin off, pin-boned
- 1 tbsp extra-virgin olive oil
- 250g thick Greek-style yoghurt
- 1 tbsp tahini
- 2 tbsp 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
Method
-
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
Combine yoghurt, tahini, lemon juice, garlic, in a bowl and whisk until smooth. Season to taste
-
3
In a separate bowl, combine preserved lemon rind, herbs, almonds, olive oil, lemon juice, and season to taste.
-
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
Serve with potatoes.
Baked Salmon with Tahini Yoghurt and Herbs