Baked Salmon with Tahini Yoghurt and Herbs

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. 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.

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