BAKED SALMON WITH TARATOR AND BURNT BUTTER
SERVES 8
8 cloves garlic
2 preserved lemons, skin only, chopped 1 tsp fennel seeds, toasted
10g ginger, peeled and chopped
2½ tbsp extra-virgin olive oil
1.2–1.3kg side of salmon, pin-boned,
skinned and trimmed
POMEGRANATE TABOULI
100g coarse unbleached burghul ½ bunch flat-leaf parsley, leaves picked ½ bunch mint, leaves picked
½ bunch coriander, leaves picked ½ bunch chives, finely chopped 2 golden shallots, finely diced
140g pomegranate arils (1 pomegranate)
TARATOR
150g tahini
1 lemon, juiced 1 orange, juiced 3 cloves garlic, crushed
BURNT BUTTER
75g good-quality salted butter
50g pine nuts
50g chopped walnuts
1 tsp freshly ground coffee
1 clove garlic, peeled and smashed 1 lemon, juiced
1 For tabouli, tip burghul into a heatproof bowl and cover with boiling water. Soak for 20 minutes, then drain and refresh under cold running water until cold. Drain and set aside in a salad bowl. Layer parsley, mint and coriander leaves on a chopping board, then use a sharp knife to finely slice herbs. Add sliced herbs, chives, shallots and pomegranate arils to burghul then gently stir to combine. Season with salt and pepper. 2 Preheat oven to 180°C.
3 Place garlic, preserved lemon, fennel seeds and ginger in a food processor and process, gently adding olive oil until a smooth paste forms. Taste and season with salt, then rub mixture on both sides of salmon. 4 Place salmon on a large sheet of baking paper. Drizzle with oil and season with salt. Enclose in baking paper, crumpling edges to seal. Wrap in foil, then transfer to oven and bake for 20–25 minutes (depending on size), until just cooked through. 5 For tarator, place tahini in a large bowl. Slowly start adding lemon juice, orange juice and then 50ml of water in a steady stream while whisking. You should end up with a pouring consistency, so add a little more water if it’s still thick. Stir through garlic, then taste and season with salt. Pour tarator sauce into a large shallow serving dish. Remove fish from oven and carefully open foil and paper to release steam. Gently place fish on the tarator and cover with tabouli.
6 For burnt butter, melt butter in a small saucepan over medium heat.
Add nuts and cook, occasionally swirling, for 2-3 minutes to slowly brown. Add coffee and garlic and continue to cook for 1-2 minutes, until butter is a rich nut brown. Add lemon juice, then taste and season with salt. Remove and discard garlic. Spoon burnt butter over fish and serve.