Greg Malouf's Salmon Tarator

Greg Malouf's Salmon Tarator

Ingredients  Adapted from Greg Malouf  via Food Safari

Approx 1kg Skin On Side Akaroa salmon, cut from the centre, pin bones removed but with the skin on
Salt & freshly ground black pepper
olive oil for brushing
Yoghurt Whipped Tahini
150g natural yoghurt
3 tablespoons tahini, well-stirred
1 clove garlic crushed with teaspoon sea salt
Juice of 1 lemon
1 teaspoon freshly ground black pepper
100g walnuts
1 cup very finely shredded coriander leaves
1 small purple onion, very finely diced
1 long red chilli, seeded and very finely diced
½ teaspoon ground sumac
Juice of 1 lemon
60ml extra virgin olive oil
Salt & freshly ground black pepper

To prepare the salmon, trim about 1.5cm from the belly so you have a neat, even sided rectangle.

Remove all pin bones. Brush the salmon with olive oil and season all over with salt and pepper. Cover and refrigerate for 1 hour.

Preheat the oven to 100C. Remove the salmon from the fridge and allow it to come to room temperature. Then wrap in baking paper and place skin side down, in a large baking tray.

Bake for 12 minutes. Remove from the oven and carefully turn the salmon skin side up. Return to the oven for a further 12 minutes. Remove from the oven and leave to rest in the tray for 10 minutes.

Unwrap and discard the paper. Peel away the skin, then gently scrape away all of the grey blood line from the fish. Set aside.

** I often do this on the bbq wrapped in foil.

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