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Tarator-style salmon

Tarator-style salmon

Name: Tarator-style salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 50g walnuts finely chopped; large handful parsley leaves, finely chopped; 2 tsp sumac see 'Tip' below; ½ red onion finely chopped; zest and juice 1 lemon; 4 salmon fillets; 2 tbsp hummus; couscous pitta bread or flatbreads, to serve (optional); yogurt to serve (optional)

Katy Greenwood

Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.9 out of 5.13 ratingsRate

3 comments

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

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Griddled flatbreads

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A star rating of 4.6 out of 5.12 ratings

Fattoush is a classic Middle Eastern salad which makes a crunchy light side dish or great lunchbox filler- it's sprinkled with sumac, mint and parsley

50g walnuts
finely chopped
large handful parsley
leaves, finely chopped
2 tsp sumac
see 'Tip' below
½ red onion
finely chopped
zest and juice 1 lemon
4 salmon fillets
2 tbsp hummus
couscous
pitta bread or flatbreads, to serve (optional)
yogurt
to serve (optional)

Nutrition: per serving

kcal398
fat27g
saturates4g
carbs4g
sugars2g
fibre2g
protein34g
salt0.4g

Method

step 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.
step 2
Put the salmon on a baking tray and roast for 12 mins, then remove, spread with the hummus and return it 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.

RECIPE TIPS

TARATOR AND SUMAC

Tarator is a Middle Eastern sauce made from walnuts, lemon juice, herbs and yogurt, and is usually eaten as a dip. Here it makes a delicious topping for salmon fillets. Sumac is a lemony-flavoured seasoning made from ground dried berries. If you can't find it, add a touch more lemon zest.

Recipe from Good Food magazine, November 2014

Comments, questions and tips (3)

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Overall rating

A star rating of 4.9 out of 5.13 ratings

FionaC13

6 years ago

A star rating of 4 out of 5.

Lovely texture, but too much lemon and the onion was a bit strong. Overall it's a nice change for something to do with salmon and would have it again with less lemon and maybe mild spring onion instead.

Nessa79

9 years ago

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…

RosieVimes

10 years ago

A star rating of 5 out of 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!