Salmon

Slow-roasted salmon with walnut and sumac tarator

Name: Slow-roasted salmon with walnut and sumac tarator
Yield: 6
Ingredients: 1.5kg skinless salmon fillet, pin-boned; 60ml olive oil; 125.00 ml coriander leaves; 125.00 ml flat-leaf parsley leaves; 1 garlic clove; 70g tahini; 125ml creme fraiche; 20.00 ml coriander seeds; 20.00 ml cumin seeds; 20.00 ml white sesame seeds; 20.00 ml fennel seeds; 150g walnut; 40.00 ml sumac; Baby coriander; Lemon balm leaves

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https://healthimprovements.info/recipes/slow-roasted-salmon-walnut-sumac-tarator/dgi8pwym — Slow-roasted salmon with walnut and sumac tarator

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by delicious. team

delicious. team

Mar 20, 2019

Cooking the salmon at a low temperature with a tray of water in the oven results in a tender and moist piece of fish.

1.5kg skinless salmon fillet, pin-boned
1/4 cup (60ml) extra virgin olive oil
1/2 cup coriander leaves
1/2 cup flat-leaf parsley leaves
1 garlic clove
1/4 cup (70g) tahini
1/2 cup (125ml) creme fraiche
1 tbs coriander seeds
1 tbs cumin seeds
1 tbs white sesame seeds
1 tbs fennel seeds
1 1/2 cups (150g) walnuts, chopped
2 tbs sumac

To serve

Baby coriander
Lemon balm leaves

Method

1.

Preheat oven to 100°C. Place salmon on a baking tray lined with baking paper, drizzle with 1 tbs oil and sprinkle with 1 tsp each salt flakes and freshly ground black pepper. Set aside for 20 minutes to come to room temperature.
2.

Half fill a deep-sided baking tray with water and place on lower rack of oven to create steam. Roast the salmon for 40-45 minutes or until the flesh is tender. Remove from oven and set aside to cool to room temperature.
3.

Meanwhile, place coriander, parsley, garlic, tahini, creme fraiche and 1/2 tsp salt flakes in a small food processor and whiz until finely chopped. Set aside.
4.

Using a mortar and pestle, crush whole spices slightly. Heat remaining 2 tbs oil in a non-stick frypan over medium heat. Add spices and walnuts, and cook, stirring regularly, for 1-2 minutes or until walnuts are toasted. Remove from heat and stir through sumac.
5.

Transfer salmon to a large serving platter. Spread over the tahini mixture and scatter with walnut mixture, baby coriander and lemon balm leaves, if using, to serve.