Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1 side salmon or 4-6 large fillets
- 1 tbsp olive oil
- ¼ cup almond slivers
- 2 tbsp pomegranate arils
- ¼ cup finely chopped parsley
- ½ small red onion, sliced paper thin
- Tahini Cream
- 250g Greek yoghurt
- 2 tbsp tahini
- 1 tsp minced garlic
- ½ tsp cumin
- ½ tsp sumac
- 1 tbsp lemon juice
- 1 tsp sea salt
Method
- Before you cook your salmon, I highly recommend this step to prevent the albumin (that white pasty-looking stuff) from oozing out of your salmon.
- To do this, you need 2 simple ingredients: cold water and salt. Combine 1 tbsp of salt for every cup of water — make enough so that the salmon is completely submerged.
- Brine your salmon for as little as 10 mins or as long as overnight. Not only does brining your salmon prevent the albumin from leaching out, it also gives you a bit of flexibility when cooking — you’re less likely to end up with a dry piece of salmon if you cook it for a touch too long.
- Remove the side of salmon from the brining solution and pat dry.
- Preheat oven to 200°C.
- Line a large tray with baking paper and place the salmon, skin side down, on the tray.
- Brush the salmon with the olive oil and then bake for 12-15 mins.
- The salmon is done when the internal temperature reaches 60°C or a fork inserted in the middle results in the layers easily flaking apart.
- Once your salmon is cooked, remove and let it cool to room temperature.
- Toast the almond slivers in a dry pan over high heat for up to 5 mins or until they are fragrant and golden — do not let them scorch or they will be bitter.
- Carefully remove the pomegranate arils and prepare the parsley and red onion.
- Place the tahini cream ingredients into the bowl of your stand mixer and whip until creamy.
- Taste and season if required.
- Lay your salmon on a serving platter or over a bed of salad greens, couscous or grains.
- Dollop the tahini cream over the top and then lavishly scatter the parsley, almonds, pomegranate and red onion over the top.
- Serve family-style in the centre of the table.
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