Tarator Style Salmon

On 31st October 2014, This was dinner

I looked up tarator on Wikipedia and it seems there are different variations for different regions, the key word in this BBC Good Food dish is ‘style’. I didn’t manage to get any sumac so I ‘kind of’ followed the tip, using extra lemon.

Preparing:

  • preheat the oven to 180ºc (fan)
  • finely chop a few shallots
  • zest & juice a lemon
  • finely chop some parsley
  • chop some walnuts
  • chip some tomatoes
  • boil the kettle
  • get salmon, couscous, yoghurt, houmous & seasoning ready

Making:

Mix the shallots, lemon zest & juice, parsley, walnuts and seasoning in a bowl.

Pop the salmon onto a baking tray and roast for about 12 minutes, depending on the size of the salmon.

Cook the couscous according to the instructions.

Take the salmon out of the oven and top with some houmous and cook for a few minutes more.

Stir the tomatoes into the couscous for the last few minutes to warm through.

Serve the salmon with the couscous, topping the salmon with the onion and walnut mixture and a sprinkle of parsley on the couscous.

Add a dollop of yoghurt.

TWD_3110_Tarator_SalmonI will most definitely be having this again, it was so very good. Shout out to Sainsburys for a very good houmous too. I didn’t think I liked couscous but I do – I think I might have said this before.

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