Baked Salmon with Tahini Yoghurt and Herbs

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. 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.