Baharat Alaska Salmon Salad
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- 2 tbsp Baharat spice mix
- ½ tsp ground cinnamon
- 1 tbsp runny honey
- 4 fillets of Alaska salmon, sockeye or keta
- 2 shallots, thinly sliced
- 1 tbsp plain flour
- 9 tbsp olive oil
- 2 eggplants
- 1 cup baby plum tomatoes
- 2 cloves garlic, chopped
- 1 tsp dried, crushed chilli flakes
- 1 lemon, juice and zest
- Sea salt flakes
- Freshly ground black pepper
- A handful of fresh mint leaves, finely chopped
- A handful of flat parsley, finely chopped
- 1 pomegranate, seeded
- Toasted pine nuts to decorate
Tahini Dressing
- 3 tbsp tahini
- 1 tbsp olive oil
- 2 - 4 tbsp cold water
- 1 lemon, zest and juice
- 2 small garlic cloves, finely chopped
- Drizzle of honey to taste
- Sea salt flakes
- Freshly ground black pepper
Instructions
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Step 1 Prepare the tahini dressing
Using a whisk and whisking all the time, mix all the ingredients for the tahini dressing in a mixing bowl to the desired consistency, adding a little more water if necessary. Season to taste and set aside.
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Step 2 Prepare the salmon
Preheat the oven to 400F. In a small bowl mix together the baharat, cinnamon and honey. Place the salmon fillets on a baking tray and brush with the baharat mixture.
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Step 3 Fry the shallots
Toss the shallots in the flour. Heat 3 tablespoons of olive oil in a large frying pan over a medium–high heat and cook the shallots until golden and crisp – about 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. You may have to do this in batches as the shallots burn easily and color quickly.
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Step 4 Grill and prepare the eggplant and tomatoes
Brush each slice with some olive oil and grill in a hot frying pan for 2-3 minutes on each side until tender and charred. Add the tomatoes and char until just soft. Remove from the frying pan and place in a serving dish. Add the garlic to the pan along with the red pepper flakes. Heat for just a few seconds then add the lemon juice and swirl through the pan. Drizzle this over the eggplant and tomatoes and season well.
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Step 5 Add toppings to the vegetables
Mix together the mint, parsley and lemon zest and scatter over the eggplant and tomatoes with the pomegranate seeds and some of the tahini dressing.
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Step 6 Bake the salmon
Place the salmon fillets in the preheated oven and roast for about 6 minutes or until cooked.
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Step 7 Plate and serve
To serve, place the salmon fillets on the salad, drizzle with a little more tahini dressing and top with the crispy shallots and some toasted pine nuts.
