Salmon tarator by Pete Evans

Pete Evans is one of my favorite chefs, even though I don't follow Paleo 100% I absolutely love his recipes as they are 'user friendly' and super delicious. This recipe is from his Healthy Every Day book.

I have cooked this recipe twice for friends and it was a huge success. I am sure you are going to love this dish, as it feels like a special occasion dish, but you will be surprised at how easy it is to put together for a quick but very tasty and satisfying meal. I have teamed this with some super simple sweet potato rosti and a herb salad to give it some freshness.

I hope you enjoy it as much as we did!

Ingredients

- Serves 4 people -

800g side fillet of salmon or ocean trout, skin left on and pin-boned

2 tbsp coconut oil

sea salt and freshly ground black pepper

seeds of 1 pomegranate, to serve

Tahini dressing

250g tahini sauce

100ml lemon juice

2 tsp ground cumin

1 garlic cloves, crushed

Herb crust

1 red onion, finely chopped

1 very large handfuls coriander leaves, finely chopped

1 large handfuls flat-leaf parsley leaves, finely chopped

3 long red chilies, finely chopped

100g almonds, finely chopped

100g walnuts, finely chopped

150ml olive oil

Serves 4 people

Directions:

1. Preheat the oven to 150C.

2. Rub the salmon all over with the coconut oil and season with salt and pepper. Wrap the salmon in baking paper, leaving the seam on top and twisting the ends to seal. Tie kitchen string around the paper in three places. Place the wrapped salmon on a baking tray and bake for 25/30 minutes, or until it is slightly pink in the center.

3. Meanwhile, make the tahini dressing by placing all the ingredients in a food processor with 80 ml of water. Process to form a thick sauce.

4. To make the herb crust, combine all the ingredients in a bowl and season with salt and pepper.

5. Remove the salmon from the paper and transfer to a serving platter. Spread some tahini dressing on top, then cover with the herb crust. Sprinkle on the pomegranate seeds.