Tara­tor-style sal­mon

Healthy Food Guide (Australia) - - RECIPES -

(p48) Serves 10 Cost per serve $4.70 Time to make 40 min gluten free di­a­betes friendly 1.2kg side of sal­mon, with skin

¹⁄³ cup wal­nuts ¼ cup pine nuts

250g re­duced-fat plain yo­ghurt 2–3 ta­ble­spoons tahini

1 gar­lic clove, crushed Zest and juice of

1 le­mon 2–3 shal­lots, finely chopped

1 cup mint leaves, chopped

1 cup co­rian­der leaves, chopped

2 long green chill­ies, finely chopped

3 tea­spoons sumac

2–3 ta­ble­spoons pome­gran­ate seeds 1 Pre­heat oven to 160°C. Lay a large sheet of foil over a bak­ing tray. Lay a sheet of bak­ing pa­per over the top. Place the side of sal­mon, skin down, on bak­ing pa­per. Lay an­other sheet of bak­ing pa­per over the top, plus a sheet of foil. Fold the sides to seal and form a large parcel. Bake the sal­mon for 25–30 min­utes, or un­til al­most cooked through. Re­move, un­cover and set aside to cool.

2 Mean­while, place the wal­nuts and the pine nuts on a bak­ing tray and bake for 5–10 min­utes, or un­til lightly toasted. Roughly chop nuts and set aside.

3 Com­bine yo­ghurt, tahini, gar­lic, le­mon zest and 2–3 ta­ble­spoons of le­mon juice in a bowl. Sea­son the mix­ture with cracked black pep­per. Com­bine the shal­lots, mint, co­rian­der, chilli, sumac, wal­nuts and the pine nuts in a sep­a­rate bowl; mix well.

4 Trans­fer the cooled sal­mon fil­let to serv­ing plat­ter. Spread the yo­ghurt mix­ture com­pletely over the sal­mon. Top with the herb and nut mix­ture to cover yo­ghurt. Cover and re­frig­er­ate un­til ready to serve. Scat­ter the cooled sal­mon evenly with pome­gran­ate seeds, to serve. Serv­ing sug­ges­tion Serve sal­mon with salad and crusty whole­grain sour­dough.

Per Serve (¹⁄ 10 sal­mon)

1581kJ/378cal Pro­tein 30.2g To­tal Fat 25.8g Sat Fat 4.1g Carbs 3.0g Sug­ars 2.6g Fi­bre 2.5g Sodium 69mg Calcium 106mg Iron 2.6mg

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