This is a quite amazingly good, Middle Eastern-inspired treatment for salmon and the green of the herbed tahini against the coral pink of the fish is pleasingly photogenic. This will come as one 500g (approximately) side of skin-on, boneless salmon. Loosely based on a recipe by Greg Malouf, the salmon is marinated in yoghurt, paprika and toasted cumin and coriander.  We vacuum seal and freeze the salmon, ready for you to defrost and cook at home. You can use as much green tahini sauce to cover the fish as you would like.  Finish the dish with a sprinkle of the toasted walnuts - it's as good for a mid-week dinner as it is for a dinner party.

 

Salmon, fresh and ground coriander, cumin, paprika, yoghurt, salt, garlic, parsley, tahini, lemon juice, water, walnuts.
CONTAINS:
Tree Nuts, Dairy, Fish, Sesame.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Shellfish, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SIDE OF SALMON
ENERGY918.4kj6650.4kj
PROTEIN20.6g149g
FAT TOTAL14.6g105.9g
- SATURATED2.8g19.9g
CARBS0.9g6.6g
- SUGARS0.7g4.8g
SODIUM220.7mg1597.8mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

PLEASE NOTE: this product contains raw fish and should be fully cooked before consumption.  While every effort has been made to ensure that the fish is bone and scale free, some may remain.

TO COOK: defrost fully, then remove fish from bag and place on a baking paper-lined tray in a preheated 210C oven for 10 minutes or until cooked to your liking. Allow to cool slightly then spread with as much green tahini as you need to cover the fish. Serve warm or at room temperature, sprinkled with the walnuts and some fresh coriander leaves.

DEFROST INFORMATION:  defrost overnight in the fridge. Once defrosted, keep refrigerated and use within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving. 
Serve warm or at room temperature, sprinkled with walnuts and fresh coriander leaves, with lemon or lime quarters. For additional colour, sprinkle with pomegranate seeds or add some heat with some sliced red chilli. This will go well with the warm cous cous salad and North African chicken as part of a Middle Eastern feast.