Everyone likes this dish (ok: except for people who don’t like salmon): salmon with a herb crust and pomegranate seeds. With a nod to Middle Eastern cuisine and Mister Ottolenghi.
For 2 persons:
For the salmon:
- A nice piece of salmon of about 300 grams
- Olive oil
- Salt pepper
For the tahini dressing:
- 75 grams of tahini
- Squeeze of lemon juice
- Pinch of cumin
- 1 clove of garlic, grated
For the herb crust:
- 25 grams of almonds
- 1/2 red onion, finely chopped
- Handful of coriander, finely chopped
- Handful of mint, finely chopped
- 1/2 chili pepper, finely chopped
- Dash of olive oil
- Salt pepper
- Pinch of sumac (optional)
- Handful of pomegranate seeds
The great thing about this dish is that it is fast, simple and a real one crowd pleaser is. Very cool if you manage to score a large piece of salmon for a group of eaters. All you have to do is increase the quantities in the ingredients list and increase the baking time slightly (eyes on the oven and you’ll be fine).
We baked this piece of salmon in the oven: under the grill to be precise. Within six minutes our fish was a beautiful salmon pink. But you can also just fry it in a frying pan with a layer of oil, if you want.
This is how you make this salmon with a herb crust
Remove the salmon from the refrigerator at least ten minutes before use and pat it dry with a paper towel.
Rub the salmon with some olive oil and sprinkle with salt and pepper.
Set your oven on the highest grill setting, place the salmon on a baking tray lined with parchment paper (fold the edges of the excess parchment paper inwards to prevent it from catching fire. Also check the packaging for instructions). Place the salmon under the grill for 6 to 8 minutes, until it is nicely done.
Meanwhile, make the tahini dressing by turning all the ingredients in a food processor. Add a splash of water until you have a thick, smooth dressing. Similar to humus, but slightly smoother.
Roast the almonds in a dry frying pan and put them in a bowl. Mix with all other ingredients for the herb crust.
Remove the salmon from the oven, put it on a plate or bowl and spread the tahini dressing on the salmon.
Cover the salmon with a herb crust and some extra pomegranate seeds if desired.
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