Baked salmon with tahini sauce and tabbouleh
These delicate, exotic Middle Eastern flavours make this luxurious baked salmon dish simply irresistible. Light, healthy & perfect for a gourmet meal
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.womensweeklyfood.com.au.
Ingredients
- Tabbouleh
- 1 cup firmly packed small fresh flat-leaf parsley leaves
- 1/4 cup firmly packed small fresh mint leaves
- 2 green onions (scallions), sliced thinly
- 1/2 cup coarse cracked wheat
- 1 1/2 cup water
- 200 grams heirloom tomatoes, quartered
- 1 tablespoon lemon juice
- Tahini sauce
- 1/2 cup greek-style yoghurt
- 1 1/2 tablespoon tahini
- 1 clove garlic, crushed
- 2 teaspoons lemon juice
- Baked salmon
- 700 grams piece salmon fillet, skin-on, pin-boned
- 1 1/2 teaspoon sumac
- 2 tablespoons extra-virgin olive oil
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