FROM OUR KITCHEN | Baked Salmon by Chef Kim Brennan
A super light, healthy lunch or dinner, this baked salmon dish is moist and easy to cook. Add in freshness from the pomegranate, fresh herbs, and spiced yoghurt which work so well together.. simple...
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 styleware.com.au.
Cooking tools:
- Food processor
- Kitchen scale
- Microplane
- Citrus press
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Measuring spoon
- Spoon
- Plate
Ingredients
- 2x 120g pieces salmon, skin off
- 60g broccoli
- 60g cauliflower
- 50g cashew nuts
- ¼ large cucumber, diced, seeds removed
- Chopped fresh parsley and mint
- 1 pomegranate
- ½ lemon zest and juice
- 1tsp tsp ground cumin
- EVOO, salt and pepper
- Yoghurt dressing
- 80g Greek yoghurt
- ¼ lemon zest and juice
- ½ tsp tahini
- ½ tsp ground cumin
- Salt
- pepper
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