In this salmon dish, I have used some of the flavours from Greg Malouf's signature taratour-style baked salmon fillet in fragrant salt. I coat the barbecued salmon fillets in a vibrant tahini yoghurt mix, before rolling them in a beautiful carpet of finely chopped herbs, nuts and sumac. This spice has a fantastic sour flavour that cuts through the richness of the salmon.
4 tbsp parsley, finely chopped
2 tbsp mint, finely chopped
1½ tbsp smoked almonds, finely chopped
1 tbsp sumac
2 shallots, finely diced
150g natural yoghurt
1 tbsp tahini
3 tbsp lemon juice
1 garlic clove, mashed to a puree
6 x 120g salmon fillet
Place the herbs, almonds, sumac and shallots in a small bowl and mix well.
Mix together the yoghurt, tahini, lemon juice and garlic paste and place in the fridge for one hour before using.
Preheat the barbecue, then lightly rub the salmon with some vegetable oil and grill it for three minutes on each side or until just cooked. Place on a plate and let cool for five minutes.
Smear a spoonful of the tahini yoghurt over the fillet, then spread the herb mix on a flat plate. Place the fillet on the herbs, then lift it off the plate and place on a serving plate.