Tahini Yoghurt Salmon with Puffed Grain Dukkah
This recipe has got all your necessary touch points: the silky creamy fish, the hit of spice, the crunch and intrigue of the puffed grain dukkah. It’s easy, looks great, tastes even better, and you’ve armed yourself with time by prepping 90 per cent of it in advance — the key to any happy dinner plans. Oh, and please take the time to source sustainably farmed salmon.
Ingredients 20
1 side salmon, 500–700 g
1 tsp olive oil, plus extra to drizzle
sea salt flakes
Marinade
6 tbsp tahini yoghurt dressing, plus extra to serve, see my recipe
1 clove garlic, small, crushed
1 tbsp berber spice, heaped
1 tsp ground turmeric
1 tsp paprika
1 lemon, zest finely grated
1⁄2 lemon, juiced
Puffed Grain Dukkah
Pinch chilli flakes
Pinch lemon zest
1 tbsp puffed quinoa
1 tbsp pine nuts, toasted in a dry pan until fragrant
2 tbsp puffed amaranth
Pinch saltbush, dried, optional
Pinch flaked sea salt, smoked if you have it
1⁄4 cup coriander leaves, finely chopped
To Serve
pomegranate arils, to scatter
salt, to season
black pepper, freshly ground, to season
tahini yoghurt dressing, see my recipe
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Method 5
Preheat the oven to 125˚C (255˚F). Line a baking tray with baking paper.
To make the puffed grain dukkah, combine the , , , , , dried (if using), , and in a bowl and set aside.
Add the , , , , , , and to a bowl large enough to hold the . Add the salmon and gently turn to coat, rubbing the yoghurt mixture into the fish. Drizzle with the and salt flakes.
Gently transfer the fish to the prepared tray and drizzle over a little . Cook in the oven for 15–17 minutes, or until cooked to your liking. I always like to check as time will vary depending on the thickness of the piece of fish.
Remove the fish from the oven and immediately press the dukkah mixture onto the surface of the fish. Sprinkle over a few pomegranate arils, season with salt and freshly ground black pepper and serve with the extra tahini yoghurt dressing on the side.
