Author Notes
I got the inspiration from this Food Safari's Lebanese episode a few years back and I never forgot it ever since. Originally, it's called Baked Salmon "Tarator" Style by Greg Malouf. My version, however, is very very simplified and I think I have achieved a similar but very different result - still very good, taste-wise. —Christabel
Ingredients
- Tahini Harissa Yogurt Dressing
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1/4 cup
tahini
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1/4 cup
yogurt
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1 teaspoon
harissa paste
- Salmon and Spinach
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2 pieces
salmon fillets, about 150g each
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2 cups
fresh spinach leaves, packed
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2 teaspoons
whole black peppercorns
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1 piece
small bay leaf
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1/4 cup
mixed nuts and seeds
Directions
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For the dressing, I have 1/4 cup of tahini paste, 1/4 cup of low fat yogurt and 1 tsp of harissa paste because I like the kick! Mix this then set aside.
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For the fish, I just poached the salmon with some whole peppercorns and bay leaves for 8-10 minutes. I like mine a bit on the rare side, so I cooked my salmon for just 8 minutes.
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With the remaining poaching liquid, I wilted some spinach leaves onto it and placed this on a plate.
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With a small spatula, I spread the dressing on the fish (like icing a cake!) and sprinkled some mix nuts and seeds on top. Voila! A healthy, easy lunch and looks like dessert!
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