Tarator Style Salmon with Coconut Yoghurt Tahini, Pistachio and Pomegranate


  • 1 side salmon or 8 x 160g portions
  • 2 tbsp olive oil
  • ¼ cup tahini
  • 1 cup coconut yoghurt
  • 2 clove garlic, finely crushed
  • juice ½ lemon
  • 1 pomegranate
  • 70g pistachio, toasted
  • ¼ bunch mint, picked
  • ¼ bunch dill, picked
  • ½ bunch coriander or parsley, picked
  • salt and pepper
  • pomegranate molasses to drizzle
  • lemon wedges to serve


Preheat your oven to 80 degrees Celsius. Place the salmon skin side down onto a baking tray lined with baking paper. Drizzle with oil and season with salt and pepper (Cut the salmon in half if you cant fit a whole side in your oven). Roast for 35 to 40 minutes. 

While the salmon is cooking prepare the coconut yoghurt tahini. In a mixing bowl combine the tahini, coconut yoghurt, garlic and lemon. Mix to a smooth, thick sauce and season to taste with salt. Set aside in the fridge.

Cut the pomegranate in half hold each half over a bowl. Tap the back of the pomegranate with a wooden spoon so the seed drop through your fingers into the bowl. Set aside in the fridge.

Roughly chop the pistachio and herbs and set aside in the fridge.

Remove the salmon from the oven and let cool for at least 10 minutes. Carefully transfer to a serving plate by sliding it off the baking paper with the help of some spatulas. Spoon over the coconut tahini yoghurt followed by the herbs, pistachio and pomegranate. Drizzle with a little pomegranate molasses and serve with some lemon wedges.

Makes: Serves 8 as a main course or 8-10 as wraps.