Olive-oil-baked salmon with walnut tarator recipe | Sainsbury`s Magazine
Cooking the baked salmon slowly in olive oil keeps it moist and delicately flaky; once cooled, it’s topped with a Turkish-style walnut sauce, herbs and pomegranate seeds for an easy get-ahead...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 1 x 600g salmon fillet joint, skinned
- 500-600ml olive oil
- 30g walnuts
- 30g slightly stale crustless white bread
- 1 garlic clove
- ½ tbsp lemon juice
- 1 tbsp olive oil
- 30g walnuts, finely chopped
- 1 x 80g pack pomegranate seeds
- ½ x 20g pack dill, fronds chopped
- ½ x 30g pack curly parsley, chopped
- 2 x 250g pouches Merchant Gourmet Glorious Grains with red rice and quinoa
- dressed salad leaves
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