Vibrant barbecued salmon with tahini and herbs.Marina OliphantIn this salmon dish,I have used some of the flavours from Greg Malouf's signature taratour-style baked salmon fillet in fragrant salt. I coat the barbecued salmon fillets in a vibrant tahini yoghurt mix,before rolling them in a beautiful carpet of finely chopped herbs,nuts and sumac. This spice has a fantastic sour flavour that cuts through the richness of the salmon.