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Photo of Salmon tarator by WW

Salmon tarator

1
Points® value
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
6
Difficulty
Easy
Classic Middle Eastern flavours will surely impress your dinner party guests. This gluten free salmon tartor brings together perfectly cooked salmon, tahini and yogurt dressing, all topped with fresh pomegranate, walnuts, red onion and fresh herbs.

Ingredients

Salmon, skin on

850 g, pin-boned

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s)

Tahini

1 tbs

Lemon juice

1 tbs

Garlic

1 clove(s), crushed

Fresh flat-leaf parsley

½ cup(s)

Fresh mint

½ cup(s), coarsley torn

Red onion

¼ medium, very thinly sliced

Pomegranate

1 medium, kernels removed

Walnuts

2 tbs, coarsley chopped

Instructions

  1. Preheat oven to 140°C. Line a large baking tray with baking paper. Place salmon, skin-side down, on tray. Bake for 30-35 minutes for medium or until cooked to your liking.
  2. Meanwhile, combine yoghurt, tahini, lemon juice and garlic in a small bowl. Season
  3. Transfer salmon to serving platter. Season with salt and pepper. Scatter parsley, mint, onion, pomegranate seeds and walnut over salmon. Serve with yoghurt and tahini sauce.

Notes

TIP: To pin bone salmon, use clean tweezers to grasp the tip of any bones and tug, pulling at a slight angle.

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