Baked salmon 'Tarator' style recipe

Created by Greg Malouf

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Rating:

5/ 5 stars 58 Votes

Cuisine: Lebanese

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

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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.

If you enjoyed this Baked salmon 'Tarator' style recipe then browse more Lebanese recipes, seafood recipes, baking recipes and our most popular hainanese chicken rice recipe.

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Comments (12)

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17 Feb 2011 11:31 AEST

Peter

Surrey Hills

Fantastic

I recommend making almost double the salad and dressing to use on the "bottom" half.It was an absolute hit at Christmas, one 4.5 kg salmon easily did 22 people for an entree with heaps left over (but not for long). A friend has also done this with schnapper and it worked out beautifully.

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30 Nov 2010 12:19 AEST

Annie

Surrey Hills

Cutting into two halves

I am interested in some people's comments re boning and halving the salmon. I've made this recipe a few times and always successfully, but there is the downside of having no topping on the underside of the fish. When those of you who've halved the fish bake it, so you bake it and top it as two or put the two halves back together and treat as a whole fish again? Thanks in advance.

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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!

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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!

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30 Oct 2009 07:18 AEST

paul

marrickville

best eva

cooking it right now, cant wait, my wives also love it

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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?

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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.

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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???

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