Salmon Tarator Style

Paleo – serves 4

I have paleofied Greg Malouf’s Melting Salmon in Fragrant Salt, Tarator Style and made a couple of small changes swapping the coriander for parsley as I don’t like coriander.


  • 4 x 200g pieces of salmon, skin removed
  • 2 tbsp celtic sea salt
  • 1/2 tsp nigella seeds, sesame seeds, fennel seeds, cumin seeds, cardamon seeds, coriander seeds
  • 1/2 cup mint, sliced
  • 1/2 cup continental parsley, sliced
  • 1/2 red onion, diced finely
  • 1 long red chilli, seeds removed diced finely
  • 100g walnuts
  • 3 tsp sumac
  • 30g unhulled tahini
  • 1 garlic clove, diced finely
  • 2 lemons
  • 2 bunches of brocollini


  • Grind sea salt, nigella seeds, fennel seeds, cumin seeds, cardamon seeds and coriander seeds in a mortar and pestle. Add sesame seeds and pour into the  frypan and cook on medium heat for 2 – 3 minutes. Set aside to cool
  • Coat fish in the salt, place on a plate and cover with glad wrap  and place in the fridge to marinate for 1 hour
  • Preheat oven to 180 degrees and cook walnuts until golden. Set aside to cool and then chop
  • In a bowl combine mint, parsley, onion, chilli, sumac and chopped walnuts to form the tarator
  • In a small bowl combine tahini, garlic, juice of one lemon and stir to combine
  • Reduce oven temperature to 80 degrees
  • Wash salt off the salmon with cold water, pat dry and cut the salmon pieces in half. Wrap each piece of salmon in baking paper to form parcels place on a baking tray and cook for 12 minutes. Remove, parcels, carefully flip salmon over, reseal and cook for a further 12 minutes
  • Steam brocoolini
  • Coat each side of the salmon with tahini and press one side into the tarator crust. Dress with a squeeze of lemon juice



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