Side of salmon with walnuts, tahini, mint and pomegranate molasses

Name: Side of salmon with walnuts, tahini, mint and pomegranate molasses
Cook time: 1 h
Yield: 6
Cuisine: Middle Eastern
Ingredients: 900g thick-end fillet of salmon or ocean trout, skin on, bones removed; 1½ tbsp, plus 2 tsp, extra virgin olive oil; 150g walnuts, toasted and finely chopped; 2 tsp cumin seeds, toasted and roughly ground; 2 tsp ground fennel; 2 tsp ground sumac; 1 bunch of mint, half the leaves; finely shredded, half left whole; 4 spring onions, white and some of the green, finely sliced; tahini dip (see recipe below); 1 pomegranate, seeds reserved; 2½ tbsp pomegranate molasses

Karen Martini

December 2, 2022

This salmon topped with tahini sauce, walnuts, mint and pomegranate is great warm or cold.William Meppem

easyTime:30 mins - 1 hourServes:6

This is a simple way of cooking a whole side of salmon or ocean trout and my Christmas table is never without one or the other. Wrapping the fish in baking paper and foil allows it to gently steam, resulting in flesh that's a delightfully vibrant pink, rich and unctuous, which marries so well with the spiced, nutty topping. It eats just as well cold as it does freshly cooked, which makes it perfect for a long day of grazing.

Ingredients

900g thick-end fillet of salmon or ocean trout, skin on, bones removed
1½ tbsp, plus 2 tsp, extra virgin olive oil
150g walnuts, toasted and finely chopped
2 tsp cumin seeds, toasted and roughly ground
2 tsp ground fennel
2 tsp ground sumac
1 bunch of mint, half the leaves
finely shredded, half left whole
4 spring onions, white and some of the green, finely sliced
tahini dip (see recipe below)
1 pomegranate, seeds reserved
2½ tbsp pomegranate molasses

For the tahini dip (makes about 500ml)

1 garlic clove, finely grated
1½ tsp salt flakes
juice of 1 lemon
250g thick plain yoghurt
150g tahini
2½ tbsp extra virgin olive oil

Method

1. Preheat the oven to 200C fan-forced (220C conventional). Coat salmon with 1½ tbsp olive oil and season. Lay a double length of foil on a baking tray that's long enough to fit the salmon, then lay baking paper on top to line the foil. Cover and seal the fish tightly, folding in the edges. Bake for 15 minutes, then remove from the oven and rest for 10 minutes.
2. Meanwhile, add the walnuts, cumin, fennel and sumac to a bowl. Drizzle in about 2 teaspoons of oil, season and combine. Toss through shredded mint and spring onion.
3. To make the tahini dip, in a bowl, smear the garlic and salt into a paste with the back of a spoon, then mix in the lemon juice. Add the remaining ingredients and combine until smooth. If it's too thick, dilute with water.
4. Unwrap salmon and transfer to a serving plate. Smear enough of the tahini sauce over the fish to create a 3mm coating and put the rest in a bowl to serve on the side. Sprinkle walnut mixture evenly across the fish. Scatter over the pomegranate seeds and whole mint leaves. Drizzle the pomegranate molasses on top and serve.
Note: I always have the tahini dip in the fridge, ready to scoop up with pita bread for a snack or to drizzle over salads, roasted lamb, eggs, or anything that can take a Middle Eastern accent. This makes about 500ml and will keep in the fridge for about a week.
This recipe features in Good Weekend's festive feast