Baked Salmon with Green Apple and Pine Nut Salad
Photography by 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.
Related Content
latest issue:
Issue #97
As we rapidly approach the shortest day of the year, the latest issue of dish is set to inspire and delight with a fabulous round-up of mid- winter dishes. We start with the humble-yet delicious sausage, which we celebrate it in all its forms. From there it’s all about extreme comfort food with soothing pasta bakes and irresistible puddings. Love a good pie? We share five of our all-time favourites, with luscious fillings encased in crisp, flaky pastry. The cooler weather invites us to slow down, and we do just that with a selection of tender braises which contrast perfectly with our epic, time-saving Food Fast section.