Lebanese Cuisine

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  • Special Consideration
  • Baking

Baked salmon 'Tarator' style

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Cuisine: Lebanese Created by Greg Malouf

Ingredients

1 whole Tasmanian salmon (4 to 4.5 kgs)
Sea salt and milled white pepper
50ml extra virgin olive oil
150g walnuts
120ml extra virgin olive oil, extra
Juice of 1 or 2 lemons
1 medium red onion, finely chopped
3 long mild red chillies, seeded and finely diced
2 cups coriander leaves, chopped
½ cup mint leaves, shredded
20g sumac

Dressing
400g natural yoghurt
100ml tahini
1 clove garlic, crushed with 1 tsp sea salt
2 lemons, juiced

Preparation

Preheat oven to 150°C. Whip yoghurt, tahini and garlic together until it becomes a thick paste. Thin slightly with lemon juice, season with salt and refrigerate (it should be the consistency of pure cream).

Season salmon with salt and pepper and drizzle with oil. Wrap in silicon or baking paper. Bake in the centre of the oven for 20 minutes. Gently turn salmon over and cook for a further 20 minutes. The salmon should be medium rare after 50 minutes.

Remove from oven, opening the paper to stop further cooking. With a sharp knife, pierce the skin along the back from head to tail and peel away the skin. Scrape away the grey blood line. Carefully transfer to a large serving plate.

Brush some of the yoghurt mixture (about ½ cup) onto the flesh of the salmon to coat the top side. Reserve the remaining sauce to serve with the finished dish.

Roast walnuts in a preheated oven (200°C) for 5 minutes. Remove from oven and rub briskly in a clean tea towel to remove as much of the skin as possible. Chop finely. Whisk the extra oil with lemon juice, salt and pepper. Add onion and chilli and whisk lightly. Add coriander, mint, sumac and walnuts.

Spoon the salad onto the salmon and carefully cover the entire fish as neatly as possible. Serve at room temperature with reserved sauce. Salmon can be cooked up to 4 hours in advance and the salad can be composed just prior to spooning onto the salmon.

Note: To serve, 'cut' fish along the length with a spoon. Scoop flesh off onto serving plates.

Lebanese Restaurants

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Displaying 10 of 88 Lebanese Restaurants.

Restaurant Suburb
1. El Bahsa Newtown
2. No No's Red Hill
3. Abla's Carlton
4. Almazett Caulfield North
5. Dunyazad Balwyn North
6. Kanzaman Richmond
7. Samsara Mt Waverley
8. Summerland Bankstown
9. Almustafa Glebe
10. El-Manara Lebanese Restaurant Lakemba
   
18 Jan 2010 05:08 AEST
Jess
Richmond
Amazing
This recipe is fantastic! If I don't want to cook a whole fish I have also made it with fillets of salmon when it is just my husband and I. Great recipe! Highly recommend!
23 Dec 2009 08:33 AEST
Phil
Redfern
As good as it looks!
I did this on Xmas Day last year and it was just awesome - I just wish I had a huge gathering as there's a lot of food in the whole salmon. It looks impressive and it tastes awesome - doing it again for Xmas Day this year!
30 Oct 2009 07:18 AEST
paul
marrickville
best eva
cooking it right now, cant wait, my wives also love it
28 Oct 2009 05:27 AEST
Wendy
Pymble
Advice needed
A couple of people have said they've had the salmon boned in advance. If this is done is the cooking time the same?
08 Sep 2009 11:25 AEST
Kerry
Hornsby
Awesome
When I watched the show I was salivating and couldn't wait for the right occasion to try it. Now I'll just have to organise occasions so I can make it again. I will ask the fishmonger to cut it into two halves and bone it next time just to cut down on the prep time. Everyone absolutely raved about it.
05 Apr 2009 05:22 AEST
Jan
Beechworth
Outstanding!!
We also served this dish on Christmas day last year, and are doing it again for Good Friday. Wow, what a winner. I was sorry there were no left-overs! I love the look on Maeve's face when she tastes it . I can't wait to taste it again. Great one Greg!! Why won't it let me rate it 5 stars???
27 Dec 2008 05:35 AEST
Olya
Essendon
Absolutely fabulous!
I cooked this for Christmas Eve and everyone raved! Whooo! I would cook this again because my friends couldn't get enough of it. I have recommended it to my friend Amanda and she can't wait to try it. Watch out Salmon !
01 Dec 2008 12:52 AEST
janet
highton
Fabulous Christmas fish dish
I was really enthusiastic about the "sound" of this recipe when I sighted it on the SBS website so I decided to bake it for a Christmas dinner party for my work colleagues at my home. There were 28 guests! I am so pleased with the result. My fish monger cut the salmon into two halves and boned it so it was effortless to serve. I baked it 4hrs before serving and dressed it 1hr before serving The fish was superbly moist and delicious. I highly recommend this dish to any fish lovers.
27 Nov 2008 07:44 AEST
Trish
Port Hedland
Agreed - Fantastic
We have made this a couple of times since the episode was first shown and it has been a hit every time. We also use Atlantic Salmon and it never fails.
12 Oct 2008 07:44 AEST
Pam
Wangaratta
Fantastic
This dish is exceptional. I used Atlantic Salmon, similar to a brown trout, and the flavour combinations were fantastic. Beautiful dish Greg.

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