IAN CURLEY’S WHOLE BAKED SALMON

INGREDIENTS

Baked Ora King Salmon Tarator for AGA Australia 

• 2 sides Ora King Salmon, filleted and pin boned
• Olive oil
• Olsson salt flakes
• White pepper

Tarator Sauce

• 6 tablespoons unhulled tahini
• 2 or 3 garlic cloves grated
• 2 tablespoons cumin (toasted)
• 4 tablespoons lemon juice
• Olsson salt/Espelette pepper

Herb Salad 

• 1 sliced red onion
• 1 bunch picked coriander
• 1 bunch picked flat leaf parsley
• 1/2 bunch mint
• extra virgin olive oil
• preserved lemon to taste

METHOD

Salmon

1. Massage the oil into the fish and season fish with salt and pepper
2. Bake fish on baking paper in ERA oven at 130 degs  until you can turn fish over and remove skin (if need be) although not necessary

Tarator Sauce 

1. Blend Tarator Sauce ingredients
2. Use half of the sauce and paint the skinned fish (if need be) and bake at 115 deg
3. Fish will bake under the sauce and help keep moist

Dress & Serve

1. When fish is cooked and cooled slightly use a mortar and pestle to crush together a tablespoon of walnuts/pistachio and a little sesame snap/fennel seeds/nigella seeds if necessary
2. Add sliced red and green chilies
3. Dress herb salad on top of fish, sprinkle nuts and red onion over the salad
4. Finish the dish with pomegranate seeds and dress with a little more tahini
5. Sprinkle a few toasted seasme seeds and pinenuts
6. Sprinkle a little more Olsson salt and a squeeze of lemon juice
7. Dress and serve on the platters you wish to eat from