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Baharat Alaska Salmon Salad

Baharat Alaska Salmon Salad
The warm, earthy flavors of baharat with creamy, rich tahini dressing transforms this Alaska salmon salad into a uniquely flavorful entrée. Recipe photo credit Steve Lee.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 4


  • 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
Recipe courtesy of Rachel Green


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Step 6 Bake the salmon

    Place the salmon fillets in the preheated oven and roast for about 6 minutes or until cooked.

  7. 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.

Recipe courtesy of Rachel Green