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.
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- 35.2g (5.7g saturated)
- 13.7g (2.7g sugars)
- 1kg side of sustainable salmon, skin-on, pin boned (ask your fishmonger to do this)
- Olive oil for brushing and frying
- 2 lemons, cut into wedges
- 8 tbsp fresh breadcrumbs
- 1 tbsp coriander seeds, crushed
- 1 tbsp sesame seeds
- 125g mixed olives, chopped
- 3 tbsp capers, drained and rinsed
- 125g sun-blush tomatoes
- Small handful fresh dill, roughly chopped
For the tarator sauce
- 4 tbsp tahini
- 1 tsp dijon mustard
- 4 tbsp warm water
- 1 garlic clove, crushed
- Juice 1 lemon
- ½ tsp salt
You’ll also need…
- Large baking tray lined with a re-useable non-stick liner, lightly oiled to stop the salmon sticking
- Heat the oven to 190°C/170°C fan/gas 5. Put the salmon, skin-side down, on the prepared baking tray, then brush all over with olive oil. Scatter the lemon wedges around, then bake for 20-25 minutes until the salmon is just cooked through. Transfer the salmon with any cooking juices to a large oval platter (keep the wedges for squeezing)./li>
- Meanwhile, heat a drizzle of oil in a frying pan and toast the breadcrumbs until golden. Add the coriander and sesame seeds to the pan, then cook for one minute more. Set aside. Just before serving, mix the olives, capers, tomatoes and dill in a bowl and season to taste.
- For the tarator sauce, whisk all the ingredients in a small bowl, then drizzle a little over the salmon and serve the rest in a dish alongside.
- Scatter the breadcrumbs and olive salad over the salmon, then squeeze over the lemon wedges to serve.
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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