Oven Steamed Salmon with Sumac Walnuts and Tarator

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Transfer salmon to a large serving platter. Spread over the tahini mixture and scatter with walnut mixture, and garnish with coriander leaves.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com