A side of salmon with tahini cream.William MeppemThis contemporary version of a traditional Arabic dish is blindingly simple to make,yet bright and beautiful enough for entertaining and al fresco dining.
INGREDIENTS
- 1.2kg side of king salmon or ocean trout,skin on,pin bones removed
- 2 tbsp olive oil
- 2 tbsp walnuts
- 2 sesame snaps
- 2 tbsp fresh pomegranate seeds,to serve
Tahini cream
- 3 tbsp tahini
- 300g plain Greek-style yoghurt
- 1 garlic clove,
- finely grated
- 1 tsp ground cumin
- 1 to 2 tbsp lemon juice,or to taste
- 1 tsp sea salt
Herb salad
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- ½ red onion,very finely sliced
- 1 cup loosely packed coriander leaves,chopped
- 1 cup loosely packed parsley,chopped
- 1 tbsp finely chopped preserved lemon
- 1 tsp finely chopped jalapeno chilli
METHOD
1.Heat the oven to 90C fan-forced (110C conventional). Place the salmon or trout on a tray lined with baking paper. Coat with olive oil,season well and bake for 30 to 35 minutes or until just cooked through. Remove and allow to cool.
2.To make the tahini cream,blend the tahini,yoghurt,garlic,cumin,lemon juice and salt in a food processor until smooth and as thick as whipped cream. Taste for seasoning. If too thick,beat in 1 tablespoon ice-cold water.
3. To make the walnut-sesame crumble,toast the walnuts in a hot,dry pan for 5 minutes until fragrant. Cool and lightly crush with two sesame snaps using a mortar and pestle.
4.Clean and tidy the salmon or trout,scraping off any white albumen and draining off the juices. To remove the skin,invert the fish onto a tray,peel off the skin and invert once more onto a large serving plate.
5. To make the herb salad,whisk extra virgin olive oil and lemon juice,sea salt and pepper. Add the red onion,coriander leaves,parsley,preserved lemon and jalapeno chilli and lightly toss together.
6. Spread the tahini cream over the fish (serve any extra in a bowl alongside),strew with the herb salad and scatter with the walnut-sesame crumble and pomegranate seeds to serve.