- TM 31
Ingredients
Yoghurt dressing ingredients
- 1 clove garlic
- ½ tsp sea salt
- 200 g natural yoghurt
- 50 g tahini
- Juice ½ lemon
Salmon ingredients
- 1 Atlantic salmon side (approx. 1kg), de-boned
- sea salt, to taste
- black pepper, to taste
- 1 tbsp olive oil
Walnut crumble ingredients
- 80 g walnuts
- 20 g coriander leaves
- 10 g mint leaves
- 1-2 Red Chillies, de-seeded if preferred
- ¼ small red onion
- Juice ½–1 lemon
- 1 tsp ground sumac
- 2 tsp olive oil
- sea salt, to taste
- black pepper, to taste
Accessories you need
-
Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place garlic into mixing bowl and chop 2 sec/speed 7. Scrape down the sides of bowl.
Add salt, yoghurt and tahini and blend 10 sec/speed 4, adding lemon juice in the last 2 seconds through hole in mixing bowl lid.
Adjust seasoning if necessary and refrigerate until required.
Thoroughly wet and wring out a large sheet of baking paper.
Place salmon onto baking paper, sprinkle with salt and pepper and drizzle with oil. Tightly wrap salmon in paper and place onto Varoma dish.
Place 1L water into mixing bowl and set Varoma into position. Steam 20 min/Varoma/speed 2. Turn salmon over and steam for a further 10 min/Varoma/speed 1 if necessary (refer to Tips). Cool to room temperature and set aside until required. Empty mixing bowl.
Place walnuts into mixing bowl and dry roast 8–10 min/Varoma/speed 1. Set aside.
Place coriander, mint and chillies into mixing bowl and chop 4 sec/speed 7. Scrape down sides of bowl.
Add onion, lemon juice, sumac, oil and reserved walnuts and chop 3 sec/speed 5. Season as necessary.
To serve, place salmon on a serving plate and peel away skin from the top side. Scrape away grey flesh to reveal pink flesh underneath. Brush half of the reserved yoghurt dressing over salmon, then spoon over walnut crumble. Serve extra dressing on the side.
Yoghurt dressing method
Salmon method
Walnut crumble method
Tip
Cooking times in the Varoma may vary depending on the size and thickness of your salmon side or if you are using salmon steaks or fillets. This recipe is brought to you by one of our Group Leaders, Tina Singline, and is featured in our Devil of a Cookbook. Winner of the 2013 Gourmand Best Fund Raising, Charity and Community Book in the Pacific Award.
Proceeds from this cookbook have contributed to the Devil Island Project. Please visit our online store for more information or to purchase your copy.
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Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Love the yogurt dressing, it also goes beautifully with falafels! Thanks for sharing
Absolutely Delicious!!
Cooking from scratch www.arwensthermopics.com
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