This is a great YomTov recipe - quick and easy. It calls for few ingredients, it's family friendly, and delicious served cold or warm. You can make it with a whole salmon or trout fillets, if preferred.

Serves: 6

Preparation: 10 minutes

Cooking: 20 minutes

Ingredients

6 150g salmon fillets, skinned

1-2 tbsp olive oil
Salt and freshly ground black pepper
140g Greek or natural yoghurt
1 tbsp tahini
1 tbsp lemon juice
3 tbsp each of fresh mint, coriander and flat leaf parsley, finely chopped
Zest of 1 lemon
2 tsp sumac
50g toasted pine nuts

Garnish
● 1 lemon – cut into wedges

Method

Preheat the oven to 180°C.
Place the salmon fillets on a tray lined with baking parchment.
Drizzle with olive oil and season well.
Bake for about 20 minutes or until just cooked.
Remove from the oven to cool.
Transfer to a platter.
Meanwhile, mix the yoghurt, tahini and lemon juice in a bowl and season.
In a separate bowl combine
the chopped herbs, lemon zest,
sumac and pine nuts.
Spread each salmon fillet with the tahini sauce and scatter with the herb mixture.
Garnish with lemon.

jewishcookery.com

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Baked salmon with herb tahini sauce

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