Fillet of salmon with sun-blush tomatoes and tarator sauce
- December 2019
- Serves 8
- Hands-on time 30 min, oven time 20-25 min
Time to wow your guests with a fancy fillet-o-fish; this baked salmon recipe is bursting with fresh, zingy flavours and is served with a vibrant Middle Eastern tarator sauce.
Or take a look at our Christmas salmon collection for more recipe inspiration.
- Dairy-free recipes
- Gluten-free recipes
- 35.2g (5.7g saturated)
- 13.7g (2.7g sugars)
Cook the salmon up to 2 days ahead and keep covered and chilled. Serve cold or at room temperature.
Tarator is a Middle Eastern/Balkan sauce made from nuts/seeds, garlic, lemon juice and sometimes bread or yogurt. It’s often served with grilled fish, meat and vegetables.
Chill a citrussy dry white – Spain’s verdejo or France’s picpoul are ideal.
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