4
PORTIONS
Ingredients
- 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
Method
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.
