Recipe: Salmon with coriander, mint, walnut and hummus
The inspiration for this came from a recipe I saw for a pasta salad with salmon and hummus. The combination really resonates because of the Middle Eastern vibe with a sort of wacky Australian-hybrid approach. Ultimately, though, it is a London creation, because it came together when I first opened Chriskitch. It is a menu standard and a customer favourite. If I had a signature dish, this might be the one.
Serves 10-12
- 4kg boneless, skin-on salmon fillet
- 300g walnuts, severely roasted andcoarsely chopped (see note below)
- Zest and juice of 1-2 lemons
- 200g fresh coriander, leaves picked
- 120g fresh mint, leaves picked androughly chopped
- 2tsp sumac
- Seeds from 1 pomegranate
- 180g hummus
- About 150ml extra virgin olive oil
For the dressing
- 1 garlic clove, finely chopped
- 1tsp salt
- 200g natural yogurt
- 200ml tahini
- Juice of 3 lemons
- Salt and freshly ground black pepper
Note: My recipes call for severely roasted nuts and seeds, which simply means dry-frying them until they are very dark and aromatic for a more pronounced taste. ‘Severely' implies stopping just short of burning.
For the dressing, put the garlic, salt, yogurt and tahini into a bowl and stir to blend. Add enough lemon juice to thin to the consistency of pouring cream. Taste and adjust the seasoning. Refrigerate until needed.
Set aside a small amount of the lemon zest, coriander and mint to decorate. Put the walnuts, lemon juice, remaining zest and herbs, sumac and half the pomegranate seeds into a bowl and mix well.
Pour the dressing over the salmon. Spread over the hummus, then the walnut and herb mixture. Scatter over the reserved herbs, lemon zest and pomegranate seeds, and drizzle over the oil.
Recipe taken from Chriskitch: Big Flavours From A Small Kitchen by Chris Honor and Laura Washburn Hutton. Photography by Tamin Jones
