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

    INGREDIENTS

    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
    Salad
    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

    METHOD

    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. 

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