Spiced Middle Eastern Salmon with Tarator Crust




  • 4 x 180 g salmon fillets, skin on
  • 1 Tbsp Equagold Ras el Hanout spice blend
  • Equagold Himalayan Pink Salt
  • olive oil
  • lemon wedges, to serve
  • Yoghurt Topping
  • 150 ml thick Greek-style natural yoghurt
  • 1 Tbsp tahini
  • 1 Tbsp lemon juice
  • 1 garlic clove, crushed
  • Equagold Himalayan Pink Salt

Tarator Crust

  • 1 small red onion, very finely diced
  • 1/2 bunch coriander, finely chopped
  • 1/2 bunch flat-leaf parsley, finely chopped
  • 1/4 bunch mint, finely chopped
  • 1/2 cup toasted pine nuts, chopped
  • 1 Tbsp Equagold ground sumac
  • Equagold Himalayan Pink Salt, to taste


Rub Ras el Hanout all over salmon portions and season with salt. Drizzle with a little oil. Preheat a frying pan or chargrill pan to medium. Cook salmon for 3-4 minutes on each side or until just cooked through. Transfer to a plate to rest, uncovered, for 5-10 minutes.

To make yoghurt topping, combine all ingredients in a bowl. Season to taste.

To make tarator crust, combine all ingredients in a bowl.

Spread salmon portions with a thick layer of yoghurt topping and sprinkle with tarator crust. Serve with lemon wedges on the side, to squeeze over.