Crispy Salmon Tarator

This salmon is a real show stopper. It looks fantastic, tastes incredible and is great to wow a crowd. If you have a lot of people over, you can also make this using an entire side of salmon instead of pieces. It works equally well with white fish too.

4 pieces of salmon

2 tspn coconut oil

¾ cup natural yoghurt

juice of ½ a lemon

1 generous tbspn tahini paste

salt to taste

½ bunch parsley, chopped

¼ bunch coriander, chopped

¼ bunch mint, chopped

1 red chilli, finely diced

100g walnuts, toasted and chopped

2 tspn sumac

½ tspn cinnamon

3 tbspn olive oil

juice of ½ lemon

pinch of salt

Combine the fresh herbs, walnuts, chilli and spices. Mix the olive oil, lemon juice and salt. Dress the salad and set aside.

Heat a non stick pan to high. Add the coconut oil, and then sear the salmon skin side down for 4 minutes. Turn the flame to medium and turn the salmon over and cook for another 3-4 minutes. Remove the salmon form the pan, wrap in silver foil and allow to rest for 10 minutes. Meanwhile whip the yoghurt with the tahini, add lemon juice and salt to taste.

To assemble, place salmon on a plate, spoon over tahini yoghurt and top with tarator salad.

(If you want to skip a step, it works just as well with tahini sauce from your local felafel shop).