In this recipe the salmon goes middle eastern style, as both the spice sumac and tahini is sued. Tahini, or sesame paste, is a very typical middle eastern ingredient.
This recipe yields 6 portions.
- 800 gr salmon filet
- 1 tbsp olive oil
- 140 gr greek yoghurt
- 1 tbsp tahini
- 1 tbsp lemon juice
- 2 tsp sumac
- The peel from ½ pickled lemon, finely chopped
- 1 bunch coriander, finely chopped
- 1 bunch flatleaf parsley, finely chopped
- 40 gr pine nuts
Preheat the oven to 180 degrees. Put the salmon filet on a baking tray with grease proof baper. Season with salt and pepper, and brush over olive oil. Bake in the oven for 20 minutes, take out and let cool completely.
Meanwhile, mix greek yoghurt, tahini, lemon juice and 1 tsp sumac in a bowl. Season with salt and pepper.
In a second bowl, mix lemon peel, coriander, parsley and the remaining 1 tsp of sumac.
Put the salmon on a serving plate, cover with the tahini/yoghurt mix. Then cover with the herb mix, and pine nuts, and serve.