Top Menu

Subscribe to the Monday Morning Cooking Club Newsletter!
BBQ Salmon with Tahini Dressing and Fresh Herb Salad

BBQ Salmon with a Fresh Herb Salad (and a Story)

A Story and a BBQ Salmon Recipe, inspired by Greg Malouf and Food Safari

This is the salmon recipe of all salmon recipes.

It is my current absolute favourite salmon dish, and my family has eaten it non-stop for the past (almost) couple of years.

When we first started the Monday Morning Cooking Club, and began searching for those best tried and tested recipes from the best cooks in Sydney’s Jewish community, we were SO SO SO excited to be included in the ‘Jewish’ episode of SBS’s fabulous ‘Food Safari’. Maeve O’Meara’s Food Safari is a wonderful show in Australia that showcases the recipes and food heritage of many different and often eclectic cultures. Maeve visits chefs, home cooks, bakeries, shops and much more and takes viewers on a journey around the world through the eyes and lives of many culturally diverse Australians.

So we were on the TV show, and watched with enormous excitement as we enjoyed our 2 minutes of fame. Well, almost 2 minutes. But, hey – it was better than nothing. And we had a great time with Maeve and her crew who spent the whole morning in our MMCC kitchen as we cooked many different dishes and then sat down with us at the end for quite a feast.

We are now very proud of the Food Safari Clip, and love to watch it to really see how far we have come from those days when all our recipes and photos were simply a bunch of papers spread out on our dining room table!

Here’s a pic of us with Maeve on the day of filming. Ok ok . . . I am getting to the salmon story.

COOKING FOR FOOD SAFARI Nov 08 034

A couple of years later, Maeve put together many of the wonderful recipes that she sourced on Food Safari (one of which is our own Merelyn’s outstanding cholent) and created the beautiful Food Safari cookbook. We decided that the six of us should be there at her Sydney book launch.

Yes, we are getting closer to the salmon part of the story.

We do love a book launch, particularly a cookbook! So we went along, and guess what they served us for lunch? The MOST OUTSTANDING AND UNFORGETTABLE salmon dish we had ever had. It was Greg Malouf’s Tarator-Style Salmon. Tender, soft, translucent salmon topped with a dressing and salad to die for. The very next day I made it for my family.

It was declared a winner.

Most of the time I follow his simple method of baking the salmon in the oven, seasoned with salt, pepper and olive oil and then wrapped like a parcel in baking paper. I will either cook 2 whole sides one on top of the other (skin on the outside), or cut a whole fillet in half so I create a double layer of salmon. For rare salmon, I cook it at 150C/300F for 20 minutes on one side and 15 minutes on the other, and then allow it to cool off the tray out of the oven until it reaches room temperature.

In the summer months, I cook the salmon on the BBQ. I leave out the coriander/cilantro (husband hates it) and replace it with parsley, I don’t bother toasting the walnuts (shortcuts!) and make loads of salad and pile it up high. What a dish! And it is wonderful for lunch the next day.

The original recipe can also be found on the SBS website.

 

Did you love this recipe? Don’t miss out on our original collection in “Monday Morning Cooking Club” our latest collection in “The Feast Goes On

Did you love this post? Want to keep up with the Monday Morning Cooking Club girls? Click here!

BBQ Salmon with Tahini Dressing and Fresh Herb Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
BBQ Salmon with Tahini Dressing and Fresh Herb Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Cook Time
8Servings
Servings: Servings
Units:
Ingredients
Instructions
  1. To make the dressing, crush the garlic and salt. Mix with the tahini, yoghurt and juice of 1 of the lemons until it becomes a thick paste. Taste for salt and lemon juice, add more if needed and then refrigerate.
  2. Heat the BBQ until hot. Season both sides of the salmon generously with salt and drizzle with oliv
  3. Place the salmon skin side down on the BBQ for a few minutes until the skin is crisp. Turn over. If the skin comes off, just set aside. Cook for another 3 – 5 minutes on the other side. Remove the salmon from the heat. The salmon should be undercooked at this stage as it will continue to cook through while it is resting. Peel off the skin and put it back on the BBQ to get really crisp like crackling. With the back of a knife, scrape off the grey flesh from the salmon (that was under the skin).
  4. Let salmon rest, for at least 20 minutes, covered with foil.
  5. To make the salad, whisk olive oil, lemon juice, salt and pepper. Toss through the onions, chili, walnuts and herbs.
  6. Place the salmon fillets side by side (touching each other) on a serving platter. Spread the yoghurt dressing on the salmon, spoon the salad on top of the yoghurt, and sprinkle with sumac. Top with the crispy salmon crackling.
  7. Serve extra yoghurt dressing and salad on the side.
Share this Recipe
No comments yet.

Leave a Reply

salmon tahini herb

BBQ Salmon with Tahini Dressing and Fresh Herb Salad

A BBQ Salmon Recipe for #LetsLunch, Inspired by Greg Malouf and Food Safari

This is the salmon recipe of all salmon recipes. It is my current absolute favourite salmon dish, and my family has eaten it non-stop for the past (almost) couple of years. When we first started the Monday Morning Cooking Club, and began searching for those best tried and tested recipes from the best cooks in Sydney’s Jewish community, we were SO SO SO excited to be included in the ‘Jewish’ episode of SBS’s fabulous ‘Food Safari‘. Maeve O’Meara’s Food Safari is a wonderful show in Australia that showcases the recipes and food heritage of many different and often eclectic cultures. Maeve visits chefs, home cooks, bakeries, shops and much more and takes viewers on a journey around the world through the eyes and lives of many culturally diverse Australians.

So we were on the TV show, and watched with enormous excitement as we enjoyed our 2 minutes of fame. Well, almost 2 minutes. But, hey – it was better than nothing. And we had a great time with Maeve and her crew who spent the whole morning in our MMCC kitchen as we cooked many different dishes and then sat down with us at the end for quite a feast. We are now very proud of the Food Safari Clip, and love to watch it to really see how far we have come from those days when all our recipes and photos were simply a bunch of papers spread out on our dining room table!

Here’s a pic of us with Maeve on the day of filming. Ok ok..I am getting to the salmon story.

Posing with freshly baked challahs and Maeve O’Meara (back left) from Food Safari. 2009. (We are minus Paula for this one)

 

 

A couple of years later, Maeve put together many of the wonderful recipes that she sourced on Food Safari (one of which is our own Merelyn’s outstanding cholent) and created the beautiful Food Safari cookbook. We decided that the six of us should be there at her Sydney book launch.  Yes, we are getting closer to the salmon part of the story. We do love a book launch, particularly a cookbook! So we went along, and guess what they served us for lunch? The MOST OUTSTANDING AND UNFORGETTABLE salmon dish we had ever had. It was Greg Malouf‘s Tarator-Style Salmon. Tender, soft, translucent salmon topped with a dressing and salad to die for. The very next day I made it for my family. It was declared a winner.

Most of the time I follow his simple method of baking the salmon in the oven, seasoned with salt, pepper and olive oil and then wrapped like a parcel in baking paper. I will either cook 2 whole sides one on top of the other (skin on the outside), or cut a whole fillet in half so I create a double layer of salmon. For rare salmon, I cook it at 150C/300F for 20 minutes on one side and 15 minutes on the other, and then allow it to cool off the tray out of the oven until it reaches room temperature.

In the summer months, I cook the salmon on the BBQ. I leave out the coriander/cilantro (husband hates it) and replace it with parsley, I don’t bother toasting the walnuts (shortcuts!) and make loads of salad and pile it up high. What a dish! It is even wonderful for lunch the next day.

The original recipe can also be found on the SBS website.

 

BBQ SALMON WITH TAHINI DRESSING AND FRESH HERB SALAD

6-8 salmon fillets, skin on, pinboned

dressing

1 garlic clove

1 teaspoon sea salt

200 g natural unsweetened Greek (or thick) yoghurt

60 ml tahini (pure sesame paste)

juice of 1 – 2 lemons

salad

½ cup olive oil

juice of 1 – 2 lemons

1/2 medium red (Spanish) onion, finely diced

2 handfuls walnuts, chopped

1 long red chilli, seeded and finely diced

1 ½ cups mint leaves, chopped

1 ½ cups continental (flat-leaf) parsley leaves and fine stalks, chopped

1 teaspoon ground sumac

 

To make the dressing, crush the garlic and salt. Mix with the tahini, yoghurt and juice of 1 of the lemons until it becomes a thick paste. Taste for salt and lemon juice, add more if needed and then refrigerate.

Heat the BBQ until hot.  Season both sides of the salmon generously with salt and drizzle with olive oil.

Place the salmon skin side down on the BBQ for a few minutes until the skin is crisp. Turn over. If the skin comes off, just set aside. Cook for another 3 – 5 minutes on the other side. Remove the salmon from the heat. The salmon should be undercooked at this stage as it will continue to cook through while it is resting. Peel off the skin and put it back on the BBQ to get really crisp like crackling. With the back of a knife, scrape off the grey flesh from the salmon (that was under the skin).

Let salmon rest, for at least 20 minutes, covered with foil.

To make the salad, whisk olive oil, lemon juice, salt and pepper. Toss through the onions, chilli, walnuts and herbs.

Place the salmon fillets side by side (touching each other) on a serving platter. Spread the yoghurt dressing on the salmon, spoon the salad on top of the yoghurt, and sprinkle with sumac. Top with the crispy salmon crackling.

Serve extra yoghurt dressing and salad on the side.

Serves 6 – 10.

 

 

Let’s Lunch (#LetsLunch) is a twitter-based virtual lunch club where anyone interested can join the monthly ‘lunch date’.  A topic is posted at the beginning of the month, often by consensus, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world. Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. A list and link to all posts will be added to this page as they come in, so please check back.

Aleana‘s Home-made Ketchup, Relish & Mustard (BBQ-Friendly Condiments) at Eat My Blog

Charissa‘s Grilled Pulled-Pork Pizza with Roasted Corn (Gluten-Free) at Zest Bakery

Cheryl‘s BBQ Singapore satay chicken at A Tiger in the Kitchen

Emma‘s Miso-Glazed Grilled Veggies and Polenta at Dreaming of Pots and Pans

Grace‘s Working Mama’s Pork Tenderloin Bao at HapaMama

Jill‘s Steven Raichlen Ribs Interview at Eating My Words

Joe‘s Grilled Cabbage (and Smoky Cabbage and Udon Slaw) at Joe Yonan

Lisa‘s BBQ Salmon with Tahini Dressing and Fresh Herb Salad at Monday Morning Cooking Club

Lucy‘s Taj Ma Hog & Not-So-Secret BBQ Sauce at A Cook and Her Books

Nancie‘s Thai Grilled Chicken Wings with Sweet Hot Garlic Sauce at Nancie McDermott

Pat‘s Korean-Style Beef Shortribs (Kalbi) at The Asian Grandmother’s Cookbook

Renee‘s Steamed Buns with BBQ Pork at My Kitchen And I

 

, ,

7 Responses to BBQ Salmon with Tahini Dressing and Fresh Herb Salad

  1. Ilana Weinberg July 13, 2012 at 5:39 pm #

    Hi Lisa,
    This recipe looks beautiful… wondering how long I should cook the salmon in the oven for & at what temperature??
    Thank you
    Good Shabbos & have a great weekend.
    Ilana x

    • Lisa Goldberg July 13, 2012 at 5:50 pm #

      Hi Ilana – thanks for your query. I have amended the post to answer your question…it has become my favourite (and easiest) way to cook salmon but if you don’t like it quite translucent and rare, add on 10 minutes cooking time. I would cook it around 5 pm to serve for dinner, and put the dressing and salad on just before serving. Enjoy! Good shabbas to you too x

  2. Lucy July 14, 2012 at 12:25 pm #

    What a feast! I love the story and I’m pondering over the language barrier – what is “continental” parsley?

    • Lisa Goldberg July 14, 2012 at 2:27 pm #

      Hi Lucy,
      Good question…I was quite slack in my translations with this post..apologies! Continental is flat-leaf parsley i.e. not the curly dry one. I will amend.
      Cheers
      Lisa

  3. Anita May 25, 2013 at 1:14 am #

    The Android process is creating all of this feasible.
    Moreover, the Iconia wins the digicam battle more than the
    Fireplace two to zero.

Trackbacks/Pingbacks

  1. Summer Grilling with Korean-Style Beef Short Ribs (Kalbi) « The Asian Grandmothers Cookbook - July 14, 2012

    […] Lisa‘s BBQ Salmon with Tahini Dressing and Fresh Herb Salad at Monday Morning Cooking Club […]

  2. Working Mama's Pork Tenderloin Bao | HapaMamaHapaMama - January 9, 2014

    […] Lisa‘s BBQ Salmon with Tahini Dressing and Fresh Herb Salad at Monday Morning Cooking Club […]

Leave a Reply