At Food Sorcery cookery school we host many styles of class, this recipe was adapted by our Fit Food chef Jan Cron, it’s a healthy take on a Middle Eastern dish. Tarator is a traditional Bulgarian sauce made from walnuts, lemon and herbs – here it’s added to Salmon to make a delicious main dish.
During the cookery class we also made gluten free flat bread – Click here to see the recipe., Baba Ganoush – Click here to see the recipe, and Pumpkin, Feta & Cauliflower Tabbouleh – Click here to see the recipe.
Ingredients – Serves 6
- 6 salmon fillets aprox 170g each, skin on
- 50ml extra virgin olive oil
- 30g walnuts
- 1 lemon zested and juiced
- 1 small red onion
- 1 red chilli
- Small handful of coriander
- Small handful of mint
- 5g of sumac
- 1 garlic clove
- 200g natural yoghurt
- 20ml tahini
- 1 lemon juice and zest
- 1. To make the dressing, place the garlic and salt in a mortar and crush well. Stir the garlic, yoghurt and tahini together until it becomes a thick paste. Thin slightly with lemon juice (it should be the consistency of pure cream). Taste for salt and refrigerate.
- 2. Preheat the oven to 150°C. Place the salmon on a large sheet of baking paper. Season all over with salt and pepper and drizzle with 2½ tbsp of the oil. Wrap the salmon in the paper, place on a tray and bake in the centre of the oven for 25 minutes. Gently turn the salmon over and cook for a further 25 minutes, by which time it should be medium–rare. Remove from the oven and open the paper to stop the salmon cooking further. Leave to cool to room temperature.
- 3. Turn the oven up to 200°C and roast the walnuts for 5 minutes. Remove from the oven and rub briskly in a clean tea towel to remove as much of their skin as possible. Chop finely and set aside.
- 4. Close to serving time, use a sharp knife to cut through the skin along the back of the salmon from head to tail. Peel away the skin from one side. Scrape away the thin layer of grey flesh (the blood line) to expose the pink flesh underneath. Carefully transfer the salmon to a large serving plate. Brush ½ cup of the yoghurt dressing over the top of the salmon.
- 5. In a bowl, whisk the remaining oil with the lemon juice, salt and pepper. Add the onion and chilli and whisk lightly. Add the chopped walnuts, herbs and sumac. Spoon the salad over the salmon, covering it as neatly as possible.
- 6. Use a metal spoon to “cut” portions of the salmon and salad. Serve with the remaining dressing.
Jan Cron – Kitchen Maverick
Has spent a lifetime learning the best cooking techniques and perfecting flavours, if 70% of being healthy is what you eat and 30% exercise then we need to concentrate on getting the best balance of tasty food into our bodies. He’s gone back to school to learn about nutrition, to research relevant, irrelevant and utterly absurd diets, so you don’t have to.