Pan-fried salmon with tahini dressing & walnut tarator

Pan-fried salmon with tahini dressing & walnut tarator

By
From
Alimentari
Serves
4
Photographer
Lauren Bamford

Tarator is a Middle Eastern walnut and spiced herb mix that’s traditionally served with fish. The traditional version of this dish is pretty heavy, as the fish is stuffed with walnuts and then slathered in tahini, which is dense and very rich. This is our lighter take on the classic.

Ingredients

Quantity Ingredient
4 x 200g skin-on salmon fillets
2 tablespoons olive oil
30g butter

Tahini dressing

Quantity Ingredient
1 garlic clove, crushed
1 teaspoon salt
100g greek-style yoghurt
110g tahini
125ml lemon juice
125ml olive oil

Walnut tarator

Quantity Ingredient
100g walnuts, toasted and chopped
1 red or green chilli, finely chopped
1 handful coriander leaves
1 handful parsley leaves
1 small handful mint leaves, roughly torn
1/2 lemon
extra-virgin olive oil, for drizzling

Method

  1. Preheat the oven to 160°C.
  2. To make the tahini dressing, pound the garlic and salt to a paste using a mortar and pestle. Transfer to a food processor along with the remaining ingredients and process until combined.
  3. Season the salmon with salt and pepper. Heat the olive oil in a large heavy-based ovenproof frying pan over medium–high heat. Add the fish, skin side down, and cook for 3 minutes.
  4. Transfer the pan to the oven for 4 minutes.
  5. Return to the stove over high heat and turn the fish over. Add the butter and cook until the butter is melted and nut brown. Spoon the melted butter over the fish and then remove the fish to drain on paper towel.
  6. To make the tarator, combine the walnuts, chilli and herbs in a small bowl. Dress with a squeeze of lemon and a drizzle of extra-virgin olive oil and toss gently to combine.
  7. Spoon the tahini dressing onto four plates and top with a piece of fish. Garnish with the tarator.
Tags:
alimentari
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