Servings: 10 | Total time: 50 mins
Nutritional information: (average serve ½ cup)
· Calories: 392
· Protein: 29.5g
· Carbs: 2.6g | Sugars: 1.9g
· Fat total: 28.9g | Saturated Fat: 5.2g
Ingredients:
1.2kg side of salmon, skin and bones removed
¹⁄³ cup walnuts
¼ cup pine nuts
250g low-fat plain yoghurt
3 tablespoons tahini
1 clove garlic, crushed
zest and juice of 1 lemon
3 spring onions, finely chopped
1 cup loosely packed fresh mint leaves, roughly chopped
1 cup loosely packed fresh coriander leaves, roughly chopped
2 long green chillies, finely chopped
3 teaspoons sumac
3 tablespoons pomegranate seeds, to serve
Method
Step 1
Preheat oven to 160°C. Place a large sheet of foil on a baking tray, then top with a sheet of baking paper. Place salmon, skin-side down, on baking paper. Top with another sheet of baking paper, followed by a sheet of foil. Fold sides to seal and form a large parcel. Bake fish for 25–30 minutes or until almost cooked through. Remove from oven, uncover and allow to cool.
Step 2
Meanwhile, place walnuts and pine nuts on a baking tray and bake for 5–10 minutes or until lightly toasted. Roughly chop and set aside.
Step 3
Place yoghurt, tahini, garlic, lemon zest and juice in a bowl, mixing well to combine. Season with freshly ground black pepper. Place spring onions, mint, coriander, chilli, sumac, walnuts and pine nuts in another bowl, mixing well to combine.
Step 4
Transfer cooled fish to serving platter. Spread yoghurt mixture all over salmon. Spread herb and nut mixture all over yoghurt. Cover and refrigerate until ready to serve. Serve salmon evenly scattered with pomegranate seeds.