POMEGRANATE AND TAHINI PETUNA SALMON SIDE WITH CRANBERRY-ALMOND TAPENADE
20 minutes
15 minutes
6-8 people
Ingredients
FOR THE SALMON
1.5 kg Petuna salmon side (skin on, bone out)
Salt and pepper, to taste
100g butter, melted
2 garlic cloves, finely minced
FOR THE YOGURT AND TAHINI SAUCE
1 cup natural yogurt
½ cup fresh dill, chopped
1 tbsp lemon zest
2 tbsp tahini
1 pomegranate, seeds only (to serve)
FOR THE CRANBERRY-ALMOND TAPENADE
1 cup dried cranberries
1 cup orange juice
1 cup slivered almonds, toasted
1 tbsp extra virgin olive oil
¼ cup roughly chopped continental parsley, extra to serve
3 tbsp lemon juice
YOGURT AND TAHINI SAUCE
In a bowl, mix all ingredients together until smooth. Set aside.
FESTIVE TAPENADE
Heat the orange juice in a small saucepan. Add dried cranberries, cover, and let sit for 15 minutes to rehydrate.
Drain and allow to cool, then mix in toasted almonds, parsley, olive oil, and lemon juice.
SALMON
Preheat a fan-forced oven to 180°C .
Place the salmon onto a lined baking tray. Brush with melted butter, minced garlic, salt, and pepper.
Bake for 15 minutes, then remove from the oven and cover with foil to cool slightly.
ASSEMBLY
Spread the yogurt and tahini sauce evenly over the cooked salmon.
Pile the festive tapenade on top.
Scatter generously with pomegranate seeds and extra chopped parsley.
Serve with lemon wedges on the side, and enjoy.