At the tail-end of the holidays, my ladies and I throw a book exchange party and I make dinner. Unfortunately around that time, everyone’s pants are getting a bit snug from weeks of turkey, mashed potatoes, cookies, appetizers, and cocktails, so I try to make some lighter fare. This colorful oven-roasted salmon is a perfect make-ahead, low-cal buffet pleaser.
Tarator is a yogurt and tahini-based sauce found in the cuisines of Eastern Europe and the Middle East. It is usually made with ground walnuts and sometimes served as a side soup or even by the glass! For this dish, I left the walnuts whole for their crunch and earthy flavor and garnished the fish with fresh herbs and sweet-bitter pomegranate seeds. Served with crostini and a salad, this salmon and sauce keeps well at room temperature, but is delicious enough not to last too long.
Enjoy!
- 24 oz side of salmon or 4~6oz. Pieces
- 4 fennel fronds (the tops of fresh fennel)
- 4 Tablespoons olive oil
- Salt, Kosher
- Pepper, fresh ground
- 2 cups green beans, haricot verde, blanched and shocked
- 1 cup cherry tomatoes, halved
- 1/2 cup pomegranate seeds
- ¼ cup red onion, sliced
- 2 Tablespoons cilantro, chopped
- ½ lemon, sliced in wedges
- 2 Tablespoons olive oil, extra virgin
- ½ cup shelled walnuts, toasted lightly
- 1 large clove garlic, minced
- 3 Tablespoons tahini
- 3 Tablespoons lemon juice
- 1 cup Yogurt, Greek
- ½ teaspoon paprika, smoked
- salt, Kosher
- pepper, black fresh ground
- Preheat oven to 400ºF convection or 375º bake
- Line a baking sheet with parchment paper and season salmon with 2 Tablespoons olive oil, Kosher salt and fresh ground black pepper.
- Place the fennel fronds on the baking sheet and place seasoned salmon on top of fennel fronds. Cover the salmon with another piece of parchment paper and roast in preheated oven for 10-15 minutes until the salmon is medium rare.
- While salmon is roasting, make the Tarator Sauce. Combine, garlic, tahini, lemon juice, yogurt, paprika, salt and pepper in a small bowl, whisking until smooth.
- Remove the salmon from the oven, and transfer it to a serving platter. Spoon the Tarator sauce on top and spread it over the fish with the back of the spoon.
- Garnish the fish with the green beans, cherry tomatoes, red onions, pomegranate seeds and walnuts.
- Sprinkle the dish with cilantro, lemon juice, a drizzle of olive oil and salt and pepper.
- Serve at room temperature.
