Ingredients
- 150 grams tahini (1/2 cup)
- 80 ml lemon juice (1/3 cup)
- 2 garlic cloves
- 4 (720 grams) salmon fillets (skinless about 180 grams each)
- Broccolini (1 bunch, halved lengthways and ends trimmed)
- Ground sumac, to sprinkle (see notes)
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh coriander sprigs
- Lemon wedges, to serve
- Toasted Turkish bread, to serve
How to Make
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Step 1: Preheat the oven to 200C/180C fan forced and lightly grease a 20 cm x 30 cm shallow baking dish.
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Step 2: Place tahini, lemon juice, garlic and 125ml (1/2 cup) water in a small food processor and process until smooth and then spread mixture over the base of the prepared dish and arrange salmon and broccolini on top and sprinkle with the sumac.
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Step 3: Bake for 10 minutes or until the salmon is just cooked through and the broccolini is tender-crisp.
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Step 4: Sprinkle with the onion and coriander and serve with lemon wedges to squeeze over and bread to mop up the sauce.
Tips & Variations
- Sumac is a reddish coloured spice with a tangy citrus flavour. Find it in the spice aisle of supermarkets. Don’t worry about measuring, just sprinkle lightly.
We hope you enjoy this recipe!
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