Baked Mediterranean Salmon
Whole baked salmon with yogurt, tahini, herbs, pomegranate and walnut
Pairs with Saratoga Still Spring Water
Inspired by fellow world-renowned chef Greg Malouf, Buddha Lo shares a Lebanese-influenced salmon recipe with Mediterranean spices and style. The light and softly baked whole salmon is donned with a creamy, tangy sauce and select herbs. Paired with the smoothness of Saratoga Still Water, each flavorful bite comes to life.
Ingredients
For the salmon:
- 1 whole salmon
- 3 tablespoons salt
- 4 oz extra virgin olive oil
For the yogurt:
- 8 oz thick yogurt
- 1 teaspoon salt
- 1 garlic clove grated
- 1 whole lemon juiced
- 2 tablespoons tahini paste
- 4 oz extra virgin olive oil
For the walnut and herb topping:
- 1 bunch cilantro washed and finely sliced
- 1 bunch parsley washed and finely sliced
- 1 bunch mint washed and finely sliced
- 5 oz toasted walnuts finely sliced
- 1 pomegranate shucked
- 1 shallot finely chopped
- 1 whole lemon juiced
- 1 lemon zested
- 1 tablespoon sumac
- 1 red chili finely sliced
- 4 oz extra virgin olive oil
Preparation
STEP ONE - SALMON
Preheat the oven to 400° F Place the whole salmon on a large piece of parchment paper Drizzle olive oil and salt all over the fish Completely wrap the fish in the parchment paper Bake on a tray for 20-25 minutes When the fish is cooked, remove it and allow to rest for 30 minutes before serving
STEP TWO - YOGURT SAUCE
Place all the ingredients in a bowl and whisk until smooth and creamy Place a generous coating on top of the baked salmon
STEP THREE - TOPPING
Place all the ingredients into a medium bowl and mix Taste for seasonings such as salt and sumac, adding more as needed Carefully place all the toppings on top of the yogurt and serve immediately
