(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