Baked salmon fillets with tahini sauce and tabbouleh

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

  • 40 mins cooking
  • Serves 4
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  • 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


  • 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.