Oven Steamed Salmon with Sumac Walnuts and Tarator

Roasting whole salmon fillet at a low temperature with a tray of just boiled water results in a final product that is tender and deliciously juicy. A really simple way to prepare salmon and bring spectacular results every time with hardly any worry on the cook's part. It’s great served warm or at room temperature, and any leftover salmon served cold with a mix of greens next day.
Tarator here is a tahini based sauce. It is different from the Bulgarian tarator, which is a yoghurt-based cucumber soup similar to Greek tzatzik.

	Sumac Walnuts
750 g Salmon fillet, pin-boned 3 tbsp Extra virgin olive oil Sea salt and freshly milled black pepper 15 g Coriander leaves 15 g Flat-leaf parsley leaves 1 Garlic clove 70 g Tahini 150 g Crème fraîche	1 tbsp Coriander seeds 1 tbsp Cumin seeds 1 tbsp Fennel seeds 1 tbsp White sesame seeds 150 g Walnuts, roughly chopped 2 tbsp Sumac

Position an oven rack in the lower third of the oven and a second rack in the upper third. Heat the oven to 100C/200F.
Carefully place a baking tray of just-boiled water on the lower oven rack. Place salmon on a baking tray lined with baking paper, drizzle with 1 tbsp of olive oil and season generously with salt and pepper. Set aside for 20 minutes to come to room temperature.
Place the salmon on the upper oven rack and bake for 18-22 minutes or until the flesh is tender. Remove from oven and set aside to cool to room temperature.
Meanwhile, place coriander, parsley, garlic, tahini, crème fraîche and 1/2 tsp sea salt in a small food processor and whiz until finely chopped. Set aside.
Using a mortar and pestle, crush whole spices slightly. Heat remaining 2 tbsp of olive oil in a non-stick frypan over medium heat. Add spices and walnuts, and cook, stirring regularly, for 1-2 minutes or until walnuts are toasted. Remove from heat and stir through sumac.
Transfer salmon to a large serving platter. Spread over the tahini mixture and scatter with walnut mixture, and garnish with coriander leaves.

21 comments:

eileeninmd 7/9/24 13:32: I like salmon, another yummy recipe! Thanks for sharing. Have a great weekend.
David M. Gascoigne, 7/9/24 13:50: I need to eat more salmon and this could be on the menu.
Tom 7/9/24 13:55: ..Angie, this looks fabulous!
Rose world 7/9/24 14:42: This must be good. I love to eat salmon.
DEZMOND 7/9/24 15:00: Nice combination of colours, I adore rectangular plates!
Lola Martínez 7/9/24 15:01: Cocinado al vapor guarda todas sus propiedades y queda mucho más sabroso.
La salsa es muy buena también.
The Velvet Runway 7/9/24 16:01: Sadly, I'm allergic to salmon but my husband would love this!
Julia x
https://www.thevelvetrunway.com/
Anonymous 7/9/24 18:52: I've never cooked salmon this way at such a low temperature. It must keep it very moist. Karen (Back Road Journal)
Cooking Julia 7/9/24 18:59: I didn't know tarator but I'm open to taste this dish!
Brian's Home Blog 7/9/24 19:04: Looks incredible, love salmon!
Bill 7/9/24 19:42: I love salmon and this would be great to try.
MELODY JACOB 7/9/24 22:59: This roasted salmon recipe sounds fantastic and seems like a perfect way to prepare salmon with minimal fuss. The low-temperature roasting method is a great trick for ensuring the fish stays tender and juicy. Pairing it with the tahini-based tarator sauce and sumac walnuts adds wonderful layers of flavor and texture.
It’s great that the salmon can be enjoyed warm, at room temperature, or even cold with greens. Perfect for a versatile and impressive dish!

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My name is Erika. 8/9/24 02:46: I've never steamed salmon, but I bet it tastes great that way. Enjoy the rest of your weekend Angie.
Citu 8/9/24 02:56: Gracias por la receta. Te mando un beso.
Ben | Havocinthekitchen 8/9/24 04:06: Perfectly cooked salmon with some great flavours. A these sumac walnuts are something extra special!
Anonymous 8/9/24 07:15: This looks so good, especially the sauce!
Tandy | Lavender and Lime https://tandysinclair.com
savorthebest 8/9/24 08:04: This looks so good. Salmon is one of my favorites.
Margaret D 8/9/24 08:19: Looks nice, we eat a fair bit of salmon.
foodtravelandwine 8/9/24 15:13: Since I love Sumac, I have to try this dish!....looks delicious!!.........Abrazotes, Marcela
tigerfish 10/9/24 02:33: New to tarator but not tahini. Moist salmon with flavorful walnuts and creamy sauce. Very delicious.
Cocoa and Lavender 22/9/24 20:49: I’ve never heard of tarator before — very cool!