Lebanese Style Tarator Salmon with Greens & Cherry tomatoes
- Prep time: 25 minutes
- Calories: 600
- 2 of Salmon Fillets (Skinless)
- 1 Small Bunch of Coriander & Flatleaf Parsley
- 40 g of Walnuts
- 1⁄2 Tsp of Sumac (ground)
- 120 g of Green Beans
- 120 g of Asparagus
- 120 g of Cherry Tomatoes
- 1 of Lemon
- 100 g of Yoghurt & Tahini
- 1 of Garlic Clove
- 1 of Red Onion
Prepare Ingredients:Roughly chop walnuts. Peel and mince garlic. Peel and small dice 1⁄2 the red onion (you will have some leftover). Trim ends of green beans and woody ends of asparagus (discard ends). Cut lemon into 6 wedges. Pick coriander and parsley leaves (discarding stems) and roughly chop.
Cook Salmon:Pat dry salmon fillets with paper towel. Season with salt and pepper and drizzle with a little olive oil. Place a pan (or chargrill pan) over medium heat. Cook salmon for 3-4 minutes (depending on thickness) on each side for medium-rare, or until cooked to your liking. Transfer salmon to a plate to rest, uncovered, for 10 minutes.
Toast Walnuts:Meanwhile, heat a dry pan over medium heat and toast walnuts for 1-2 minutes. Set aside and wipe out pan.
Yoghurt Dressing, Tarator Crust:Yoghurt Dressing: In a bowl combine yoghurt & tahini, juice of 2 lemon wedges and minced garlic. Mix well and season with salt and pepper. Tarator Crust: Combine diced red onion, toasted walnuts, 1 Tbsp olive oil, coriander & parsley and all but a pinch of sumac in a bowl. Mix well and season with salt and pepper.
Cook Greens and Tomatoes:Heat the pan used in step 3 over high heat. Add olive oil (enough to cover base of pan), asparagus and cherry tomatoes. Cook for 2 minutes. Add green beans, cook another minute or two until they start to turn bright green and the tomatoes blister. Remove from heat, season with salt and pepper.
You Plate It:Divide salmon between plates. Spread cooked salmon with a thick layer of yoghurt dressing and sprinkle with tarator crust (and an extra pinch sumac to garnish if you wish). Serve with greens and cherry tomatoes on the side with a lemon wedge for garnish.