Double Lebanese Tarator Salmon & Herby Nut Topping
with Roast Potatoes & Green Salad
- Walnut
- Sesame
- Milk
- Fish
- Soy
- May contain traces of allergens
- Wheat
- Gluten
Tarator is a punchy Lebanese sauce made from sesame seeds, garlic and lemon, and tonight it gets whisked through creamy yoghurt to spoon over golden pan-seared salmon. Alongside crispy roast potatoes, you'll toss together a herby green salad with mint, parsley and onion, finished with a scatter of walnuts for crunch.
Ingredients
3
Potato
1
Lemon
2
Red Onion
1 packet
Parsley
1
Garlic
1 sachet
Coriander
1 packet
Walnuts
(Contains: Walnut)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1
Natural Yoghurt
(Contains: Milk May be present: Wheat, Gluten)
560 g
Salmon
(Contains: Fish)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
- Meanwhile, slice lemon into wedges.
- Finely chop onion (see ingredients), parsley and garlic.
- Pick and thinly slice mint leaves.
- Roughly chop walnuts.
- Crush sesame seeds and garlic with a mortar and pestle.
- Add Greek-style yoghurt, a squeeze of lemon juice and a drizzle of olive oil and season with salt and pepper. Set aside.
TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
TIP: Cook in batches if your pan is getting crowded.
- In a small bowl, combine onion, mint, parsley, walnuts, a drizzle of olive oil and generous squeeze of lemon juice. Season to taste.
- In a medium bowl, combine mixed salad leaves, a drizzle of olive oil and a good squeeze of lemon juice. Season to taste.
- Divide salmon, roast potatoes and green salad between plates. Top salmon with tarator sauce and herby topping. Serve with any remaining lemon wedges. Enjoy!
