Salmon Fillets with tahini yoghurt and summer salsa
4 x Donegal Catch Natural Salmon Fillets
For the summer salsa:
100 grams cherry tomatoes, deseeded and cut into quarters
½ red onion, finely diced
Zest and juice of ½ a lemon
A few basil leaves, shredded, plus a few extra to serve
A few mint leaves, shredded, plus a few extra to serve
For the tahini yoghurt:
2 tablespoon tahini
100 grams yoghurt
Juice of ½ a lemon
½ garlic clove, grated
Salt and freshly ground black pepper
- For the salsa, combine the tomatoes, red onion, lemon zest and juice and 1 teaspoon salt; cover and let stand for 1 hour.
- Preheat the oven to 200 C / 180 C fan and cook the Donegal Catch Natural Salmon Fillets for 20 minutes, or until cooked through and piping hot.
- Whilst the fish is cooking, mix together the tahini, yoghurt, lemon juice, garlic and some seasoning in a bowl.
- When the fish is cooked, remove from the oven and arrange on a serving dish. Spoon over the creme fraiche mixture and spread across the top of the fish. Stir the fresh herbs through the salsa to combine then top the salmon with the salsa. Sprinkle over a few extra basil and mint leaves to serve.