Salmon with Sun-Blush Tomato & Tartar Sauce

• porsi: 8

Bahan-bahan

1kg side of sustainable salmon, skin-on, pin boned (ask your fishmonger to do this)

Olive oil for brushing and frying

2 lemons, cut into wedges

8 tbsp fresh breadcrumbs

1 tbsp coriander seeds, crushed

1 tbsp sesame seeds

125g mixed olives, chopped

3 tbsp capers, drained and rinsed

125g sun-blush tomatoes

Small handful of fresh dill, roughly chopped

4 tbsp tahini

1 tsp dijon mustard

4 tbsp warm water

1 garlic clove, crushed

Juice 1 lemon

½ tsp salt

Petunjuk

Heat the oven to 190°C/170°C fan/gas 5. Put the salmon, skin-side down, on the prepared baking tray, then brush all over with olive oil. Scatter the lemon wedges around, then bake for 20-25 minutes until the salmon is just cooked through. Transfer the salmon with any cooking juices to a large oval platter (keep the wedges for squeezing)./li>

Meanwhile, heat a drizzle of oil in a frying pan and toast the breadcrumbs until golden. Add the coriander and sesame seeds to the pan, then cook for one minute more. Set aside. Just before serving, mix the olives, capers, tomatoes and dill in a bowl and season to taste.

For the tarator sauce, whisk all the ingredients in a small bowl, then drizzle a little over the salmon and serve the rest in a dish alongside

Catatan

https://www.deliciousmagazine.co.uk/recipes/salmon-sun-blush-tomatoes-tarator-sauce/