Confit salmon tarator with coriander, walnuts and tahini sauce

Confit salmon tarator with coriander, walnuts and tahini sauce

By
From
Saha
Serves
6
Photographer
Matt Harvey

We love this slow-cooking technique for all sorts of fish and seafood. It works particularly well with salmon, as it has a tendency to dry out. Instead, you end up with a lovely, butter-soft piece of fish that almost dissolves in your mouth. You can, of course, slow-cook individual portions in this way, but using the whole fillet (tail end removed) turns an everyday meal into a ‘special occasion’ dish.

Ingredients

Quantity Ingredient
1 600 g atlantic salmon, cut from the centre, skin on, pin bones removed
1 tablespoon Fragrant salt
2 onions, sliced
500ml olive oil

Tahini sauce

Quantity Ingredient
150g plain yoghurt
3 tablespoons tahini, well stirred
1 garlic clove, crushed with ¼ teaspoon salt
1 lemon, juiced
1/2 teaspoon pepper

Tarator

Quantity Ingredient
60g walnuts
1 cup coriander leaves, finely shredded
1 small purple onion, very finely diced
1 long red chilli, seeded and finely diced
1/2 teaspoon ground sumac
1 lemon, juiced
60ml extra-virgin olive oil
salt and pepper

Method

  1. Dust the salmon all over with the fragrant salt and refrigerate for an hour to lightly ‘cure’. Before cooking, rinse the salmon and dry it thoroughly.
  2. You’ll need a deep frying pan or baking tray that is just large enough to hold the piece of salmon. Put the onions in the pan and carefully place the salmon on top, skin side up. It is important to raise the salmon off the bottom of the pan, or it will cook too quickly. Pour in the oil. Put the pan on the stove and heat gently to 60°C. Cook for 8 minutes then remove from the heat and let the salmon sit in the oil for another 2 minutes. Carefully lift the salmon out of the oil and place it on kitchen paper to drain. Allow it to cool slightly, then peel off the skin and gently scrape away the blood line.
  3. To make the tahini sauce, whisk all the ingredients together until smooth and creamy.
  4. To make the tarator, preheat the oven to 160ºC. Spread the walnuts out on a baking tray and roast for 8–10 minutes, shaking them around from time to time so they colour evenly. Tip the nuts into a tea towel and rub vigorously to remove as much of their papery brown skin as possible. Chop the walnuts finely and put in a mixing bowl with the coriander, onion, chilli and sumac. Pour on the lemon juice and oil, season with salt and pepper and mix together well.
  5. To serve the salmon, smear the exposed surface with a little tahini sauce, then pack on the tarator topping neatly and evenly so it completely coats the fish. Serve at room temperature, with some extra sauce on the side.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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