Christmas Salmon Recipe with White Wine Tarator Sauce
Christmas is just around the corner. Have you made your Christmas dinner list yet?
This Salmon Recipe will make your Christmas dinner extra special because it is paired with PairME’s “The Wine for Seafood”. Read the full recipe and cooking procedure below.
Ingredients
1kg side of salmon, skin-on, pin boned (ask your fishmonger to do this)
Olive oil for brushing and frying
2 lemons, cut into wedges
half cup of PairME’s “The Wine for Seafood”
8 tbsp fresh breadcrumbs
1 tbsp coriander seeds, crushed
1 tbsp sesame seeds
125g mixed olives, chopped
3 tbsp capers, drained and rinsed
125g sun-blush tomatoes
Small handful fresh dill, roughly chopped
For the tarator sauce
4 tbsp tahini
1 tsp dijon mustard
4 tbsp warm water
1 garlic clove, crushed
Juice 1 lemon
half cup of PairME’s “The Wine for Seafood”
½ tsp salt
Method
Heat the oven to 190°C/170°C fan/gas 5. Put the salmon, skin-side down, on the prepared baking tray, then brush all over with olive oil. Scatter the lemon wedges around, then bake for 20-25 minutes until the salmon is just cooked through. Transfer the salmon with any cooking juices to a large oval platter (keep the wedges for squeezing).
Meanwhile, heat a drizzle of oil in a frying pan and toast the breadcrumbs until golden. Add the coriander and sesame seeds to the pan, then cook for one minute more. Set aside. Just before serving, mix the olives, capers, tomatoes and dill in a bowl and season to taste.
For the tarator sauce, whisk all the ingredients in a small bowl, then drizzle a little over the salmon and serve the rest in a dish alongside.
Scatter the breadcrumbs and olive salad over the salmon, then squeeze over the lemon wedges to serve.