1 garlic clove, small, minced and mashed with salt to a paste
1/3 cup Californiawalnuts
1 cup cilantro, chopped
1/2 cup spearmint, chopped, firmly packed
1-2 tablespoons extra virgin olive oil
Lemon slices for garnish
PREPARATION
Place the salmon on a baking sheet, season both sides generously with salt, cover with plastic wrap and refrigerate.
Stir together the tahini, lemon juice, lemon zest and garlic in a bowl, Season with salt and set aside.
Meanwhile, for tarator crust, preheat oven to 350F. Spread the walnuts on a baking sheet and roast, stirring occasionally, until golden 5 to 8 minutes. Set aside to cool and then finely chop. Combine the walnuts in a bowl with the cilantro and mint.
Increase oven temperature to 375ᵒ F.
Warm the olive oil in a large frying pan. Sear the salmon on both sides for 2 minutes. Remove from the frying pan and place on a baking sheet, skin side down.
Brush the tops of the salmon with a thick layer of tahini sauce. Press the walnut herb mixture on top of the tahini sauce, transfer to the oven and bake until almost firm to the touch, about 5 minutes. Transfer to a platter, garnish with lemon and serve.
