Salmon Recipes
Salmon w/ Tahini Yoghurt & Walnut Herb Salsa
This is a fantastic festive recipe for feeding a crowd. Salmon can be purchased pin-bone out from us in-store or online here. We’ve used our Black Pepper, Allspice and Thyme Fish Seasoning for this recipe, which is available in-store or online here. Serve your Salmon warm or cold, with new potatoes and greens or salad of your choice on the side.
Use: Fresh pin-boned Salmon
Serves: varies depending on the weight of your Salmon. 150g of protein per person for a main meal is a good general rule. A 1.2 kg side of Salmon should easily feed 8 pax, and remember Salmon is very rich.
INGREDIENTS
For the Walnut & Herb Salsa
- 60g Walnuts
- Fresh Mint leaves (small bunch)
- Fresh Parsley (small bunch)
- Chives (small bunch)
- 40ml Red Wine Vinegar
- 100ml Extra Virgin Olive Oil
- Flaky Sea Salt
- Freshly Ground Black Pepper
- 1 Side of Salmon, bone out, skin on
For the Tahini Yoghurt
- 150g Yoghurt
- 30g Tahini
- 1 Lemon, zest & Juice
- 1/2 tsp Ground Cumin
- Flaky Sea Salt
- Freshly Ground Black Pepper
For the Salmon
- 1 side fresh Salmon, skin on and pin-bone out (ours was approx 1kg)
- 10g Black Pepper, Allspice and Thyme Fish Seasoning
- 30ml Extra virgin olive oil
- Lemon, to garnish
METHOD
- Bring the salmon to room temperature.
- Pre heat the oven to 220 degrees Celsius.
- Place the walnuts onto a tray and toast in the oven for 8 minutes. Remove, allow to cool, then roughly chop.
- Wash the fresh herbs and finely chop and place into a bowl, add the walnuts, red wine vinegar and olive oil and mix. Season with the salt and pepper. Set aside.
- Combine all the Tahini Yoghurt ingredients into a small bowl and mix until smooth. Set aside in the fridge.
- Place a piece of grease proof paper onto a large oven tray and place the salmon skin side down. Rub with a little extra virgin olive oil and sprinkle the fish seasoning all over.
- Place the salmon into the preheated oven, with the temperature at 200 degrees Celsius and bake for around 15 minutes for a 1kg side.
- Salmon doesn’t take long to cook and it will keep cooking once taken from the oven. Take care with it, and use your initiative, eyes and fingers. Look at the colour changing while it cooks. You want the centre to still have some pink running through the middle.
- Remove from the oven and allow to cool.
- Plate when the Salmon is warm or cool (we prefer warm) with the tahini yoghurt spooned over, and the walnut and herb salsa on top.
- Serve with lemon wedges alongside and enjoy!
