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
Tahini Harissa Yogurt Dressing
Salmon and Spinach
salmon fillets, about 150g each
fresh spinach leaves, packed
whole black peppercorns
small bay leaf
mixed nuts and seeds
In This Recipe
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.
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.
With the remaining poaching liquid, I wilted some spinach leaves onto it and placed this on a plate.
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!