Baked Salmon with Green Apple and Pine Nut Salad
Photography Manja Wachsmuth.
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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.