Baked Salmon with Green Apple and Pine Nut Salad

, from Issue #63. November, 2015
Photography by Manja Wachsmuth.
Baked Salmon with Green Apple and Pine Nut Salad

I love having salmon in the fridge as it’s easy to jazz it up with a simple but stunning topping from ingredients that are usually in the house. I garnished my salmon with fresh borage flowers from my garden. 

Serves: 6


6 x 150-gram pieces salmon, skin off 
olive oil
sea salt and ground pepper
Yoghurt topping
½ cup thick plain yoghurt
½ cup sour cream
1 tablespoon tahini
2 teaspoons wholegrain honey mustard or Dijon mustard
1 clove garlic, crushed
1 tablespoon lemon juice
¼ cup pine nuts, toasted
1 small red onion, thinly sliced
1 green apple, julienned
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 tablespoon olive oil


Preheat the oven to 150°C fan bake.

Place the salmon on a lined baking tray and brush with a little oil, salt and pepper.

Bake for about 8 minutes, or until the flesh is just cooked through. Cool then chill until ready to assemble.

Topping: Whisk all the ingredients together and season.

Salad: Gently combine all the ingredients in a bowl and season. 

To serve: Carefully transfer the salmon to a serving platter. Spread each fillet with the yoghurt mixture then top with the salad and a grind of pepper.