Leeora’s baked salmon with sumac & red onion

Aug 10, 2014

This dish is truly one of my favourite ways to enjoy salmon and I first enjoyed a similar recipe when I went for dinner round my good friends Dean and Leeora hence the recipe dedicated in her name since it was totally inspired by the feast she made!

The salmon comes out moist and not in the least bit overcooked, and the Lebanese-inspired toppings with the tahini and sumac is just such a delicious combination. Lebanese food is my favourite type of cuisine and if I’m ever going out for dinner it’ll usually be for a Lebanese, mainly because it allows for amazing hummus and tabbouleh salad to be eaten, not that you need an excuse to eat hummus! I will make a couple of Lebanese-inspired recipes and share it on Jessipes so you can enjoy it too from the comfort of your own home and you can let me know what you think.

So with this recipe, there are a couple of key points. Invest in a good quality bit of salmon and don’t leave the salmon in the oven for longer than 25 minutes on each side. It comes out so moist with theses timings and it’s the perfect amount of time.

Fish counter

Served on a white platter just as it is with a fresh big green salad with a simple olive and balsamic dressing is the perfect accompaniment to this salmon as it really doesn’t need much added to it as it’s so delicious. I’ve served it with courgetti before, lightly stir fried for a few minutes in olive oil and a touch of garlic, salt and pepper and it was equally delicious and light and gave it that extra greens touch.

Salmon

This amazing piece of wild salmon I bought fresh from Billingsgate Fish Market and it lasted me 8 meals! I was salmon’d out by the week so stick to 4.5kg unless you’ve got lots of guests coming to dine with you!

Raw salmon

I’m so excited for you to make this, as I am 100% confident it’ll be a total winner and will become one of your proud dishes to rustle up at dinner parties and it turns out perfect every time. You’ll only ever get amazing feedback and everyone will want the recipe, just like I did! Share your recreations of this recipe with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them, or post your comments below!

All the healthy best,

Jess x

Leeora's baked salmon with sumac & red onion
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • Dressing:
  • 1 garlic clove, crushed
  • 1 teaspoon sea salt
  • 3 tablespoons of tahini
  • Juice of half a lemon
  • ¾ cup unsalted cashew nuts with ½ cup water
  • Salmon
  • 4-4.5kg Salmon
  • Toppings
  • 150g walnuts
  • 1 red onion, finely chopped
  • 1 diced chilli, finely chopped
  • 2 cups coriander leaves (2 generous handfuls), finely chopped
  • ½ cup mint (1 handful), finely chopped
  • 20g sumac
  • 150 olive oil
  • 2 lemons
Instructions
  1. Preheat oven to 150 C
  2. To make dressing
  3. Crush garlic and salt in a mortar and pestle.
  4. Stir in garlic, blended cashews and water and tahini until it becomes a smooth paste and then thin it slightly with lemon juice until you get a creamy consistency before putting it in the fridge.
  5. Onto the salmon
  6. Wrap the salmon in a large sheet of baking paper, add salt and pepper.
  7. Place the salmon in the oven on a roasting tray and bake for 25mins.
  8. Turn over and bake another 25min, it should now be medium rare.
  9. Remove the salmon from the oven and open paper and leave it to cool to room temperature.
  10. Turn oven to 200 and roast 150g walnuts. Once roasted for 5 minutes, finely chop the walnuts.
  11. Serving
  12. Close to serving time use a knife to cut through the skin and peel back the skin from one side. Place the salmon on a large serving plate.
  13. Brush ½ cup of tahini dressing onto the salmon
  14. In a bowl whisk 150ml olive oil with juice of 1-2 lemons, salt and pepper.
  15. Add 1 finely chopped red onion, 1 diced chilli, walnuts, 2 cups of coriander leaves, ½ cup mint and 20g sumac and stir it into the olive oil and lemon . Spoon the mixture over the salmon.
  16. Serve the salmon and enjoy!

Hi, I’m Jess! Nutritional Therapist  & Personal Trainer, sharing workouts & nutrition made simple from my island home in Menorca. My mission? To educate & inspire people to achieve & sustain their personal health & body shape goals. I love to hike, cook, and bring inspiring people together.

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