Name: Baked salmon fillets with tahini sauce and tabbouleh
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Tabbouleh; 1/2 cup (80g) coarse cracked wheat; 1 1/2 cup water; 2 green onions (scallions), sliced thinly; 1 medium_piece tomato, chopped coarsely; 1 cup firmly packed fresh flat-leaf parsley leaves, chopped coarsely; 1/4 cup firmly packed fresh mint leaves, chopped coarsely; 1 tablespoon lemon juice; Tahini sauce; 1/2 cup greek-style yoghurt; 1 1/2 tablespoon tahini; 1 clove garlic, crushed; 2 teaspoon lemon juice; Baked salmon fillets; 4 x 150g salmon fillets, skinned; 1 1/2 teaspoon sumac; 2 tablespoon extra-virgin olive oil

Baked salmon fillets with tahini sauce and tabbouleh

This dish is light, healthy and delicious, and perfect for a gourmet lunch or dinner.

Ingredients

Tabbouleh

1/2 cup (80g) coarse cracked wheat

1 1/2 cup water

2 green onions (scallions), sliced thinly

1 medium_piece tomato, chopped coarsely

1 cup firmly packed fresh flat-leaf parsley leaves, chopped coarsely

1/4 cup firmly packed fresh mint leaves, chopped coarsely

1 tablespoon lemon juice

Tahini sauce

1/2 cup greek-style yoghurt

1 1/2 tablespoon tahini

1 clove garlic, crushed

2 teaspoon lemon juice

Baked salmon fillets

4 x 150g salmon fillets, skinned

1 1/2 teaspoon sumac

2 tablespoon extra-virgin olive oil

Method

Tabbouleh

1.Bring cracked wheat and the water to the boil in a small saucepan. Reduce heat to low; cook for 20 minutes or until tender. Drain. Place cracked wheat in a large bowl with onion, tomato, herbs and juice; toss to combine. Season.

Tahini sauce

2.Whisk ingredients in a small bowl until combined; season to taste.

Baked salmon fillets

3.Preheat oven to 200°C.

4.Line an oven tray with baking paper. Place salmon on tray, sprinkle with 1 teaspoon of the sumac; drizzle with oil. Season. Bake for 12 minutes or until almost cooked through.

5.Serve salmon with tahini sauce and tabbouleh. Sprinkle with remaining sumac.

You can take a recipe short-cut by chopping the mint and parsley in the food processor, just make sure you use the pulse button. For those with a gluten intolerance, replace the wheat with 1 cup cooked quinoa, brown rice or millet.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Tabbouleh

Tahini sauce

Baked salmon fillets

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