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.

Serves 4

Cook

40M

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

Women's Weekly Food

Ingredients

Method

Tabbouleh

Tahini sauce

Baked salmon fillets

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