Denise says:

The criteria required for a top Yom Tov recipe include quick and easy, few ingredients, family friendly, and can be enjoyed cold or warm. This recipe satisfies these criteria and more as it looks and tastes delicious too! I like to serve this with paprika roast potatoes and a selection of salads. If preferred it can be made using a whole salmon or trout fillets. Serves: 6 people


6 x150g salmon fillets – skinned and pin boned 1-2 tablespoons olive oil Salt and freshly ground black pepper ~ 140g Greek Yoghurt/ natural yoghurt 1 tablespoon tahini 1 tablespoon lemon juice ~ 3 tablespoons each of fresh mint, coriander and flat leaf parsley – finely chopped Zest of 1 lemon 2 teaspoons sumac 50g toasted pine nuts Garnish: 1 lemon – cut into wedges


1) Preheat the oven to: 180C/ 170C Fan/ gas mark 4. 2) Place the salmon on a tray lined with baking parchment paper. Drizzle with olive oil and season well. 3) Bake for about 20 minutes or until just cooked. 4) Remove from the oven to cool. Transfer to a platter. 5) Meanwhile, mix the yoghurt, tahini and lemon juice in a bowl and season. 6) In a separate bowl combine the chopped herbs, lemon zest, sumac and pine nuts. 7) Spread each salmon fillet with the tahini sauce and scatter with the herb mixture. To serve the stylish way: Dust a little more sumac on the plate and garnish with lemon wedges.