UK Edition
Baked salmon with hummus and herbs
The inspiration for this came from a recipe I saw for a pasta salad with salmon and hummus. The combination really resonates, because of the Middle Eastern vibe with a sort of wacky Australian-hybrid approach. Ultimately, though, it is a London creation, because it really came together when I first opened Chriskitch. It is a menu standard and a customer favourite. If I had a signature dish, this might be the one.
SERVES
10 to 12
INGREDIENTS
For the dressing
- 1 garlic clove, finely chopped
- 200g natural yogurt
- 200ml tahini
- juice of 3 lemons
For the fish
- 4kg boneless, skin-on salmon fillet
- zest and juice of 1-2 lemons
- 200g fresh coriander, leaves picked
- 120g fresh mint, leaves picked and roughly chopped
- 300g walnuts, dry-fried until very dark and aromatic, then coarsely chopped
- 2 tsp sumac
- seeds from 1 pomegranate
- 180g hummus
- 1 red onion, finely chopped
- 150ml extra-virgin olive oil
METHOD
Put the garlic, yogurt and tahini into a bowl with 1 tsp salt and stir to blend. Add enough lemon juice to thin to the consistency of pouring cream. Season to taste and chill.
Preheat the oven to 180C/gas mark 4 and line a baking tray with baking parchment. Roast the salmon on the tray until almost cooked through – about 15-20 minutes. Remove from oven and leave to cool to room temperature.
Meanwhile, set aside a small amount of the lemon zest, coriander and mint to decorate. Mix the walnuts, lemon juice, remaining zest and herbs, sumac and half the pomegranate seeds. Set aside.
Put the salmon on a serving platter and pour the dressing over. Spread over the hummus, then the walnut mixture. Scatter over the reserved herbs, lemon zest and pomegranate seeds, and drizzle over as much oil as you like. Serve.
Recipes to feed a crowd
Cauliflower, buckwheat and harissa salad
