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Tarator-style salmon

Salmon fillets are topped with walnuts, parsley, sumac onion and houmous in this Middle Eastern inspired fish dish

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 398
  • Carbohydrates 4
  • Saturated Fat 4
  • Sugar 2
  • Protein 34
  • Fat 27
  • Fibre 2
  • Salt 0.4

Nutrition per serving

  • Calories 398
  • Carbohydrates 4
  • Saturated Fat 4
  • Sugar 2
  • Protein 34
  • Fat 27
  • Fibre 2
  • Salt 0.4

Ingredients

  • 50g walnuts, finely chopped
  • large handful parsley leaves, finely chopped
  • 2 tsp sumac, see 'Tip' below
  • ½ red onion, finely chopped
  • zest and juice 1 lemon
  • 4 salmon fillets
  • 2 tbsp houmous
  • couscous, pitta bread or flatbreads, to serve (optional)
  • yogurt, to serve (optional)

Tip

Tarator and Sumac
Tarator is a Middle-Eastern sauce made from walnuts, lemon juice, herbs and yogurt, and is usually eaten as a dip. Here it makes a delicious topping for salmon fillets. Sumac is a lemony flavoured seasoning made from ground, dried berries. If you can't find it, add a touch more lemon zest.

Method

  1. 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.

  2. Put the salmon on a baking tray and roast for 12 mins, then remove, spread with the houmous and return 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.

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