Salmon with Yoghurt and Walnut Sauce

Cook time 1.5 Hours
Servings 6 - 8


1.5kg side of salmon, skin on and pin boned
2 tbs. olive oil
Salt and pepper

Walnut crumb
½  small red onion
¾ cup of burghul (cracked wheat)
1 ½ cups of walnuts, toasted
2 tsp. sumac
¾ of a bunch parsley, finely chopped
Juice ½ lemon

Yoghurt sauce
1 large clove garlic, finely minced
1 ½ cups thick Greek yoghurt
1 tbs. tahini
Zest and juice of ½ lemon
1 tbs. extra virgin olive oil

Salmon with Yoghurt and Walnut Sauce


Cover the burghul with ¾ cup of boiling water and let stand for 20 minutes to absorb the liquid. Pre heat the oven to 170°C. Drizzle the salmon all over with olive oil and season with salt and pepper. Place in a large baking tray and bake for 20 minutes or until just cooked. While the fish is cooking prepare the crumb by firstly placing onion in a small food processor and pulse until finely chopped. Now add the walnuts and sumac and pulse again. Mix with the parsley, burghul and lemon juice. Season with salt and pepper. To make the yoghurt sauce, combine all ingredients together. Rest the fish for 5-10 minutes before coating it with the yoghurt sauce. Finally sprinkle all the walnut crumb onto yoghurt and serve.