This baked salmon main is one of those beautiful-looking and beautiful-tasting recipes that go hand in hand with a chilled glass of wine. Orginally created by Melbourne naturopath Stephanie Gobbo, I can fully understand why I’ve seen wineries pick up the recipe and suggest their own wines to pair with it.
Fresh, healthy and vibrant – this is one fish dish that is welcome on my menu any day. With a chilled glass of vino, of course!
WINE PAIRING: Go for a crisp, high-acid white that can cut through the richness of the salmon and tahini while playing nicely with the herbs and tart pop of pomegranate. A dry Riesling is ideal (try See Saw 'Invergo' Riesling, from Orange NSW), with its citrusy lift and freshness, but Sauvignon Blanc also works beautifully thanks to its herbal notes and zingy acidity. If you want something a touch rounder, a Pinot Gris or unoaked Chardonnay will complement the creamy elements without overpowering the dish, while a dry Rosé is a great crowd-pleasing option if you’re serving this dish on a warm night.
Baked Salmon with Herb, Tahini And Pomegranate crust
6
servings20
minutes20
minutesThis salmon sensation is filled with healthy omega-3 fats and antioxidants. Serve with a lovely green, leafy salad, if you like.
Stop your screen from snoozing (zzz)
Ingredients
800 g 800 -1kg side of salmon or 6-8 salmon fillets
Extra-virgin olive oil, to brush
Salt, to season
Pomegrante molasses, to drizzle
- Herb crust
1 1 fresh long red chilli, seeded and finely chopped
1 1 pomegranate, arils only
100 g 100 walnuts, roughly chopped
1/2 cup 1/2 fresh mint, roughly chopped
1/2 cup 1/2 fresh parsley, roughly chopped
1/2 cup 1/2 fresh coriander, roughly chopped
1/2 1/2 red onion, finely chopped
- Tahini dressing
100 g 100 tahini
100 g 100 natural yoghurt
2 tbs 2 honey
1/4 cup 1/4 (60ml) lemon juice
2 tsp 2 sumac powder
1/2 tsp 1/2 ground cumin
1 1 garlic clove, crushed
Method
- Preheat oven to 180C fan-forced. Place salmon on a baking tray lined with baking paper and brush with a very small amount of olive oil. Sprinkle with a little salt.
- Bake for 35-40 minutes for a side of salmon, or 15-20 minutes for salmon fillets (see notes, below). Rest for 10 minutes, lightly covered with foil.
- While the salmon is baking, make the herb crust. In a bowl, combine the chilli, pomegranate, walnut, mint, parsley, coriander and onion, and set aside.
- To make the tahini dressing, combine the tahini, yoghurt, honey, lemon juice, sumac, cumin and garlic in a separate bowl or jug.
- Drizzle a heaped tablespoon of tahini dressing over each salmon fillet and then top with the herb crust, spreading to cover the surface. Drizzle over some pomegranate molasses and you’re ready to serve.
Notes
- You will know when your salmon is cooked because it will feel slightly springy, not too soft or too firm. Gently press the thickest part with a fork. If it separates into soft flakes but is still moist inside, it’s done. If it resists, it needs a little longer.
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