Lebanese Style Tarator Salmon with Greens & Cherry tomatoes
  • Prep time: 25 minutes
  • Calories: 600
Tarator is a Middle Eastern sauce made from walnuts, lemon juice, herbs and yoghurt, 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. Perfect midweek deliciousness and healthy to boot.
  • 2 of Salmon Fillets (Skinless)
  • 1 Small Bunch of Coriander & Flatleaf Parsley
  • 40 g of Walnuts
  • 12 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 12 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.