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Pre heat oven to 200°C. Line a baking tray with greaseproof paper. Lay out salmon fillets and drizzle over a little olive oil and season with salt and pepper. Bake for 8-10 minutes or until fish has only a little resistance when pressed.
To make the tahini yoghurt sauce combine ingredients together into a bowl, season to taste.
For the herb crust, combine all ingredients together into a bowl and set aside.
For the cucumber salad, place the yoghurt, lemon juice, olive oil, salt and pepper into a bowl and mix well. Add in sliced cucumber and shredded mint leaves and toss in dressing. Garnish with a little sumac.
For the flat bread mix together flour and with water to form a batter that’s slightly thicker to that of honey. Heat a large fry pan to medium/high heat, add a tablespoon of olive oil in and then pour in about 3 tablespoons of batter for a single flat bread. Fry on both sides. Repeat with the rest of batter.
To plate, spread and even amount of tahini yoghurt sauce on each piece of salmon, then sprinkle an even layer of the herb crust. Serve with extra tahini yoghurt sauce on the side, cucumber salad and Laucke Gluten free flat bread.
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