Name: Baked salmon with tahini sauce and tabbouleh
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: Tabbouleh; 1 cup firmly packed small fresh flat-leaf parsley leaves; 1/4 cup firmly packed small fresh mint leaves; 2 green onions (scallions), sliced thinly; 1/2 cup coarse cracked wheat; 1 1/2 cup water; 200 gram heirloom tomatoes, quartered; 1 tablespoon lemon juice; Tahini sauce; 1/2 cup greek-style yoghurt; 1 1/2 tablespoon tahini; 1 clove garlic, crushed; 2 teaspoon lemon juice; Baked salmon; 700 gram piece salmon fillet, skin-on, pin-boned; 1 1/2 teaspoon sumac; 2 tablespoon extra-virgin olive oil

These delicate, exotic Middle Eastern flavours make this luxurious baked salmon dish simply irresistible.

Looking for more baked salmon recipes?

Ingredients

Tabbouleh

1 cup firmly packed small fresh flat-leaf parsley leaves

1/4 cup firmly packed small fresh mint leaves

2 green onions (scallions), sliced thinly

1/2 cup coarse cracked wheat

1 1/2 cup water

200 gram heirloom tomatoes, quartered

1 tablespoon lemon juice

Tahini sauce

1/2 cup greek-style yoghurt

1 1/2 tablespoon tahini

1 clove garlic, crushed

2 teaspoon lemon juice

Baked salmon

700 gram piece salmon fillet, skin-on, pin-boned

1 1/2 teaspoon sumac

2 tablespoon extra-virgin olive oil

Method

Tabbouleh

1.Combine herbs and green onion in a large bowl; reserve half the mixture for serving.

2.Bring cracked wheat and the water to the boil in a small saucepan. Reduce heat to low; cook 20 minutes or until tender. Drain.

3.Add cracked wheat to large bowl with tomatoes and juice; toss gently to combine. Season.

Baked salmon with tahini sauce and tabbouleh

4.Preheat oven to 200°C/400°F.

5.To make tahini sauce, whisk ingredients in a small bowl until combined; season to taste.

6.Line an oven tray with baking paper. Place salmon on tray; sprinkle with 1 teaspoon of the sumac, then drizzle with oil. Season. Bake for 20 minutes or until salmon is almost cooked through.

7.Top salmon with reserved herb mixture and remaining sumac; serve with tahini sauce and tabbouleh.

You can make the tabbouleh and tahini sauce several hours ahead; refrigerate, covered, until ready to use.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Tabbouleh

Baked salmon with tahini sauce and tabbouleh

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