Tarator-style salmon

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
Salmon fillets are topped with walnuts, parsley, sumac onion and houmous in this Middle Eastern inspired fish dish

Nutrition and extra info

Nutrition: per serving

  • kcal398
  • fat27g
  • saturates4g
  • carbs4g
  • sugars2g
  • fibre2g
  • protein34g
  • salt0.4g
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Ingredients

  • 50g walnuts, finely chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • large handful parsley leaves, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tsp sumac, see 'Tip' below
    Sumac

    Sumac

    soo-mak

    This wine-coloured ground spice is one of the most useful but least known and most…

  • ½ red onion, finely chopped
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 salmon fillets
  • 2 tbsp houmous
  • couscous, pitta bread or flatbreads, to serve (optional)
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • yogurt, to serve (optional)
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Method

  1. Heat oven to 200C/180C fan/gas 6. Mix together the chopped walnuts, parsley, sumac, red onion, lemon zest and juice of half the lemon. Season lightly and set aside.

  2. Put the salmon on a baking tray and roast for 12 mins, then remove, spread with the houmous and return to the oven for another 3 mins. Sprinkle over the walnut mixture and serve with the remaining lemon half to squeeze over along with couscous, pita or flatbreads, and yogurt on the side, if you like.

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Comments, questions and tips

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Comments (2)

Nessa79's picture

Disappointing. This is way too lemony and I love lemon. The sumac is lemony and adding the lemon zest and juice is overload, you can't even taste the salmon. Maybe ditch the sumac, which would be a shame as its a lovely purple colour, and just use the lemon. Or if you have sumac in the cupboard ditch the lemon. Certainly don't buy sumac. I do like the idea of an interesting topping and the nuts bring texture so I think it's worth persevering. Just a shame this recipe wasn't tried before publishing.

rosievimes's picture
5

Quick and simple to make, with fantastic flavours. Found the lemon slightly over powering so would perhaps reduce the quantity next time, but other than that it's a nice little dish!

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Tips (0)

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