Walnut And Herb Crusted Fish, Tarator Style

By Joanne Weir
Total Time
55 Mins
Serves
6
Meal
Dinner

DESCRIPTION

Prep Time
35 Mins
Cook Time
20 Mins
Total Time
55 Mins
Calories
360 cal
Total Fat
21 g
Trans Fat
0 g
Polyunsaturated Fat
8 g
Cholesterol
70 mg
Sodium
270 mg
Carbohydrates
5 g
Dietary Fiber
2 g
Protein
31 g

Ingredients

  • 6 5-ounce portions salmon fillet
  • Kosher salt
  • 1/4 cup tahini, stirred
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest, finely grated
  • 1 garlic clove, small, minced and mashed with salt to a paste
  • 1/3 cup California walnuts
  • 1 cup cilantro, chopped
  • 1/2 cup spearmint, chopped, firmly packed
  • 1-2 tablespoons extra virgin olive oil
  • Lemon slices for garnish

 

Preparation

  1. Place the salmon on a baking sheet, season both sides generously with salt, cover with plastic wrap and refrigerate.
  2. Stir together the tahini, lemon juice, lemon zest and garlic in a bowl, Season with salt and set aside.
  3. 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.
  4. Increase oven temperature to 375ᵒ F.
  5. 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.
  6. 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.