TARATOR-STYLE SALMON
Salmon fillets are topped with walnuts, parsley, sumac onion and hummus in this Middle Eastern inspired fish dish
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the chopped walnuts, parsley, sumac, red onion, lemon zest and juice of half the lemon. Season lightly and set aside.
- Put the salmon on a baking tray and roast for 12 mins, then remove, spread with the hummus and return it to the oven for another 3 mins. Sprinkle over the walnut mixture and serve with the remaining lemon half to squeeze over along with couscous, pita or flatbreads, and yogurt on the side, if you like.
Nutrition Facts : Calories 398 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
TARATOR SOUP
Slightly different from the traditional one, this delicious dish is great to enjoy during the hot summer months. VIDEO https://youtu.be/ZD_L4dfST-o
Provided by CLUBFOODY
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In the jar of a blender, add yogurt, vegetable broth, lemon juice, dill, red onion, sea salt and freshly ground black pepper.
- Place the lid on and remove the cap. Process at first on medium-low and then increase to medium.
- Slowly emulsify the walnut oil by adding it in a small steady stream. Do the same with grapeseed oil. Let it run for 2 minutes; taste and adjust if necessary.
- Add chopped cucumber to a large bowl and pour the yogurt mixture over; stir well. Cover and transfer to the fridge overnight.
- When ready to serve, sauté the chopped walnuts in a small skillet over medium heat until fragrant, about 5 minutes.
- Pour soup into bowls and garnish with toasted walnuts and dill; add a few drops of walnut oil.
Nutrition Facts : Calories 160.9, Fat 16.1, SaturatedFat 1.5, Sodium 293.1, Carbohydrate 4.7, Fiber 0.8, Sugar 1.7, Protein 1.2
BAKED SALMON TARATOR STYLE
Make and share this Baked Salmon Tarator Style recipe from Food.com.
Provided by Wendys Kitchen
Categories Lebanese
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- To make the dressing, place the garlic and salt in a mortar and crush well. Stir the garlic, yoghurt and tahini together until it becomes a thick paste. Thin slightly with lemon juice (it should be the consistency of pure cream). Taste for salt and refrigerate.
- Preheat the oven to 150°C Place the salmon on a large sheet of baking paper. Season all over with salt and pepper and drizzle with 2 ½ tablespoons of the oil. Wrap the salmon in the paper, place on a tray and bake in the centre of the oven for 25 minutes. Gently turn the salmon over and cook for a further 25 minutes, by which time it should be medium-rare. Remove from the oven and open the paper to stop the salmon cooking further. Leave to cool to room temperature.
- Turn the oven up to 200°C and roast the walnuts for 5 minutes. Remove from the oven and rub briskly in a clean tea towel to remove as much of their skin as possible. Chop finely and set aside.
- Close to serving time, use a sharp knife to cut through the skin along the back of the salmon from head to tail. Peel away the skin from one side. Scrape away the thin layer of grey flesh (the blood line) to expose the pink flesh underneath. Carefully transfer the salmon to a large serving plate. Brush ½ cup of the yoghurt dressing over the top of the salmon.
- In a bowl, whisk the remaining oil with the lemon juice, salt and pepper. Add the onion and chilli and whisk lightly. Add the chopped walnuts, herbs and sumac. Spoon the salad over the salmon, covering it as neatly as possible.
- Use a metal spoon to 'cut' portions of the salmon and salad. Serve with the remaining dressing.
Nutrition Facts : Calories 325.2, Fat 30.8, SaturatedFat 4.5, Cholesterol 5.2, Sodium 262.8, Carbohydrate 10.3, Fiber 2.9, Sugar 3.8, Protein 6.1
OVEN-ROASTED SALMON WITH TARRAGON TARTAR SAUCE
The tarragon tartar sauce is awesome and works great with salmon. Also used it with mahi mahi and was good also.
Provided by kac
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Remove salmon skin and any pin bones; pat dry. Rub both sides with olive oil and season with salt and pepper. Arrange on the baking skeet.
- Roast in the preheated oven until the thickest part is still translucent and an instant-read thermometer reads at least 125 degrees F (52 degrees C), about 15 minutes; salmon will continue to cook once out of the oven.
- While salmon is roasting, prepare tartar sauce: combine mayonnaise, sour cream, tarragon, relish, capers, shallot, white wine vinegar, lemon zest, Dijon, sugar, Worcestershire, hot sauce, salt, and pepper in a bowl; mix until blended. Chill to blend flavors until salmon is ready.
- Remove salmon from the oven. Transfer to a platter and garnish with lemon slices and tarragon. Serve with tartar sauce.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 5 g, Cholesterol 70.4 mg, Fat 34 g, Fiber 1 g, Protein 20.5 g, SaturatedFat 7.5 g, Sodium 324.1 mg, Sugar 1.1 g
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