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.