The_AustralianWomensWeeklyFood-Issue23_2017

AWW FOOD • ISSUE TWENTY THREE 93

Spotlight On Salmon

BAKED SALMON FILLETS

WITH TAHINI SAUCE

& TABBOULEH

PREP + COOK TIME 40 MINUTES SERVES 4

4 x 150g salmon fillets, skin removed

1½ teaspoons sumac

2 tablespoons extra virgin olive oil

TABBOULEH

½ cup (80g) coarse cracked wheat

(burghul), rinsed

1½ cups (375ml) water

2 green onions, sliced thinly

1 medium tomato (150g),

chopped coarsely

1 cup firmly packed fresh flat−leaf

parsley leaves, chopped coarsely

¼ cup firmly packed fresh mint leaves,

chopped coarsely

1 tablespoon lemon juice

TAHINI SAUCE

½ cup (140g) greek−style yoghurt

1½ tablespoons tahini

1 clove garlic, crushed

2 teaspoons lemon juice

1 Make tabbouleh, then tahini sauce.

2 Preheat oven to 200°C/180°C fan.

3 Line an oven tray with baking paper.

Place salmon on tray, sprinkle with

1 teaspoon of the sumac; drizzle with

oil. Season. Bake for 12 minutes or

until almost cooked through.

4 Serve with tahini and tabbouleh.

Sprinkle with the remaining sumac.

TABBOULEH

Bring cracked wheat and the water to

the boil in a small saucepan. Reduce

heat to low; cook for 20 minutes or

until tender. Drain. Cool. Place in a

large bowl with onion, tomato, herbs

and juice; toss to combine. Season.

TAHINI SAUCE

Whisk ingredients in a small bowl

until combined; season to taste.

BAKED SALMON FILLETS

WITH TAHINI SAUCE

& TABBOULEH