Salmon Tarator with Fattoush Salad

Salmon Tarator with Fattoush Salad

Ready in 25 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 28, 2018.
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Watch your salmon while baking to ensure crust doesn’t burn.

Ingredients

Salmon Tarator

  • 300g salmon fillet
  • ½ tablespoon yoghurt
  • ½-1 clove garlic, minced
  • ½ teaspoon cumin
  • 25g chopped walnuts
  • 1 ½ tablespoons roughly chopped dill
  • Zest of ½ lemon
  • ¼ teaspoon salt
  • 60g feta cheese, crumbled
  • ¼ red onion, finely chopped

Fattoush Salad

  • 2 garlic pita breads
  • 1 tomato, diced 1cm
  • ½ telegraph cucumber, peeled into ribbons
  • ¼-½ red onion, diced 1cm
  • ½ bag rocket

Fattoush Dressing

  • 2 tablespoons yoghurt
  • Juice of ½ lemon
  • 1 tablespoon olive oil
  • 1 teaspoon white wine vinegar
  • ½ teaspoon honey

To Serve

  • 1 tablespoon picked dill

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Prepare ingredients. Pat salmon dry and remove any remaining pin bones. Cut into quarters so you have four similar size squares. Place on first prepared tray and season. Divide yoghurt between fillets and spread out evenly on top of salmon.
  2. In a small bowl, combine remaining salmon tarator ingredients and divide evenly between fillets, lightly pressing to stick to flesh. Bake in oven on upper rack for 6-7 minutes, for medium-rare, or until cooked to your liking. Set aside to rest for about 2 minutes.
  3. Cut pita breads into 2cm wedges and place on second prepared tray. Drizzle with a little oil and bake in oven for about 4 minutes (below salmon) until warmed through and almost crispy.
  4. Combine all fattoush dressing ingredients in a large bowl and season.
  5. Add cooked pita wedges and remaining fattoush salad ingredients, season and lightly toss.
  6. To serve, divide fattoush salad between plates and top with salmon tarator. Sprinkle over picked dill.

Nutritional Information

Energy 2670 kj
638 kcal
Protein 30.1g
Carbohydrate 28.0g
Fat 45.6g