Tarator-style baked salmon
Indulge in the exquisite flavors of Tarator-style baked salmon, a dish that brings together succulent salmon and the rich essence of Tarator sauce. This article is your gateway to a unique culinary adventure that’s both mouthwatering and health-conscious. Get ready to embark on a journey of taste and wellness with this delightful recipe!
Ingredients
- Salmon fillets (2, 6 oz each) – (170g each)
- Greek yogurt (1/2 cup) – (120ml)
- Cucumber (1/2) – (100g)
- Fresh dill (2 tablespoons, chopped)
- Lemon juice (2 tablespoons) – (30ml)
- Garlic clove (1, minced)
- Walnuts (1/4 cup, chopped) – (30g)
- Olive oil (1 tablespoon) – (15ml)
- Salt and black pepper to taste
Time
- Preparation: 15 minutes
- Baking: 15 minutes
- Total: 30 minutes
Serves
2
Nutritional Facts (Per Serving)
- Calories: 350
- Protein: 28g
- Carbohydrates: 8g
- Fat: 23g
- Fiber: 2g
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will ensure your salmon cooks evenly and retains its juiciness.
- Prepare the Tarator Sauce: In a bowl, combine the Greek yogurt, chopped cucumber, minced garlic, lemon juice, and chopped dill. Mix well to create the Tarator sauce. Season with salt and black pepper according to your taste.
- Prepare the Salmon: Place the salmon fillets on a baking sheet lined with parchment paper. Brush the fillets with olive oil and sprinkle them with a pinch of salt and black pepper.
- Bake the Salmon: Slide the baking sheet into the preheated oven and bake for approximately 12-15 minutes, or until the salmon flakes easily with a fork. The exact time may vary based on the thickness of the fillets.
- Assemble the Dish: Once the salmon is baked to perfection, transfer the fillets to serving plates. Spoon the Tarator sauce generously over the salmon.
Tips
- To prevent the salmon from sticking to the parchment paper, lightly grease the paper before placing the fillets on it.
- Opt for wild-caught salmon for a richer flavor and higher nutritional value.
- Adjust the lemon juice and garlic quantities in the Tarator sauce to suit your taste preferences.
Serving Suggestions
- Serve the Tarator-style baked salmon with a side of steamed vegetables for a well-balanced meal.
- Accompany the dish with quinoa or brown rice to enhance its heartiness.
- Pair it with a refreshing mixed greens salad drizzled with balsamic vinaigrette.
Conclusion
Tarator-style baked salmon is a culinary masterpiece that merges the goodness of salmon with the tantalizing flavors of Tarator sauce. This recipe not only offers a mouthwatering experience but also embodies the commitment to health and well-being. Elevate your dining experience with this unique fusion of taste and nourishment. Prepare to savor every bite of this delicious, wholesome dish that’s sure to become a staple in your culinary repertoire.
FAQs
1. What is Tarator sauce and what are its origins?
Tarator sauce is a traditional sauce from the Balkan and Middle Eastern cuisines. It’s typically made from yogurt, cucumbers, garlic, and herbs, offering a refreshing and tangy complement to various dishes.
2. How can I ensure the salmon remains juicy and tender?
Do not overcook the salmon. Baking it at the recommended temperature for 12-15 minutes should retain its moisture. The exact cooking time can vary based on the thickness of the fillets, so keep an eye on it.
3. Can I use dried dill instead of fresh dill?
While fresh dill provides a more vibrant flavor, you can use dried dill if fresh isn’t available. Use about a third of the quantity since dried herbs are more potent.
4. What if I don’t have Greek yogurt for the Tarator sauce?
Regular yogurt can be used as a substitute. Just ensure it’s thick and not too watery. Alternatively, you can use sour cream or a dairy-free yogurt for a different twist.
5. Can I prepare the Tarator sauce in advance?
Absolutely. Preparing it a few hours ahead or even the night before allows the flavors to meld, enhancing the taste. Store it in the refrigerator until ready to use.
6. How do I know when the salmon is properly cooked?
Salmon is done when it easily flakes with a fork and has a consistent color throughout. A slightly translucent center is okay, as it will continue cooking slightly after being removed from the oven.
7. Are there any nut-free alternatives to walnuts in the Tarator sauce?
While the walnuts add texture and flavor, they can be omitted entirely or replaced with seeds like pumpkin or sunflower seeds for a crunchy element.
8. Can I use lime juice instead of lemon juice in the Tarator sauce?
Yes, lime juice can be a great alternative, imparting a slightly different citrusy note. Adjust the quantity based on your taste preference.
9. Is there a specific type of olive oil that complements this dish best?
Extra virgin olive oil is recommended due to its richer flavor and health benefits. However, any olive oil variety should work well for this recipe.
10. How can I store any leftover Tarator-style baked salmon?
Place any leftovers in an airtight container and refrigerate. It’s best consumed within 1-2 days. The Tarator sauce and salmon can be stored separately or together, depending on preference.
TARATOR-STYLE BAKED SALMON
Nutritions
Ingredients
- Salmon fillets 2, 6 oz each – (170g each)
- Greek yogurt 1/2 cup – (120ml)
- Cucumber 1/2 – (100g)
- Fresh dill 2 tablespoons, chopped
- Lemon juice 2 tablespoons – (30ml)
- Garlic clove 1, minced
- Walnuts 1/4 cup, chopped – (30g)
- Olive oil 1 tablespoon – (15ml)
- Salt and black pepper to taste
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will ensure your salmon cooks evenly and retains its juiciness.
- Prepare the Tarator Sauce: In a bowl, combine the Greek yogurt, chopped cucumber, minced garlic, lemon juice, and chopped dill. Mix well to create the Tarator sauce. Season with salt and black pepper according to your taste.
- Prepare the Salmon: Place the salmon fillets on a baking sheet lined with parchment paper. Brush the fillets with olive oil and sprinkle them with a pinch of salt and black pepper.
- Bake the Salmon: Slide the baking sheet into the preheated oven and bake for approximately 12-15 minutes, or until the salmon flakes easily with a fork. The exact time may vary based on the thickness of the fillets.
- Assemble the Dish: Once the salmon is baked to perfection, transfer the fillets to serving plates. Spoon the Tarator sauce generously over the salmon.
Notes
- To prevent the salmon from sticking to the parchment paper, lightly grease the paper before placing the fillets on it.
- Opt for wild-caught salmon for a richer flavor and higher nutritional value.
- Adjust the lemon juice and garlic quantities in the Tarator sauce to suit your taste preferences.
- Serve the Tarator-style baked salmon with a side of steamed vegetables for a well-balanced meal.
- Accompany the dish with quinoa or brown rice to enhance its heartiness.
- Pair it with a refreshing mixed greens salad drizzled with balsamic vinaigrette.
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