Wood Roasted Salmon with Pis­ta­chio and Car­damom Salsa


2 x 200 gram packs Re­gal Wood Roasted Salmon

Nat­u­ral fresh pome­gran­ate seeds for serv­ing


½ cup thick plain yo­ghurt

2 ta­ble­spoons tahini

finely grated zest and juice 1 small lemon

1 clove gar­lic, crushed

1 tea­spoon sea salt


⅓ cup pis­ta­chios, chopped

⅓ cup packed mint leaves, finely chopped

2 cloves gar­lic, crushed

finely grated zest and juice 1 lime

¼ tea­spoon ground car­damom

2 ta­ble­spoons olive oil

½-1 tea­spoon honey 1 tea­spoon sea salt

TAHINI SAUCE: Whisk all the in­gre­di­ents in a bowl. Re­frig­er­ate for 15 min­utes to al­low it to thicken, or un­til re­quired. PIS­TA­CHIO SALSA: Stir all the in­gre­di­ents to­gether in a bowl.

TO SERVE: Line a plat­ter with small grape or fig leaves. Cut each piece of Wood Roasted Salmon into two por­tions and place on the plat­ter.

Top with the Tahini Sauce then spoon over the Pis­ta­chio Salsa. Scat­ter over the pome­gran­ate seeds. Serve with lime wedges and a bowl of cous­cous that’s been tossed with lots of chopped herbs and lemon zest. SERVES 4.


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