Serves: 4
Prep: 15 mins
Cook: 20 mins
Sometimes salmon dishes can taste a bit repetitive, but this Greek-style dish is the perfect break between the usual salmon and salad.
Ingredients:
500g Greek-style yoghurt
½ cup olive oil
1 eggplant, chopped
1 cup almonds, roasted
1 cup chopped parsley leaves
1 cup chopped mint leaves
4 tomatoes, seeded, chopped
1 Lebanese cucumber, seeded, chopped
4 green onions, thinly sliced
1 garlic clove, crushed
2 tbsp fresh lemon juice
500g skinless salmon fillets, cut lengthways into 2 fillets
4 small pita bread, chargrilled
pomegranate seeds, to serve
How to make the seared salmon with almond salad & labne:
To make labne, place a sieve or colander over a mixing bowl. Line sieve with a cheesecloth, then spoon yoghurt into it. Bring tips of cloth together and tie with rubber band. Chill 4 hours or overnight.
In a large frying pan, heat 1 tbsp oil on high. Saute eggplant 4-5 mins until tender. Transfer to a large bowl, cool slightly.
In a small food processor, pulse almonds until coarsely chopped. Toss through eggplant in bowl.
Add herbs, tomato, cucumber and onion to eggplant. In a jug, whisk garlic, juice and 2 tbsp olive oil. Season. Toss through salad just before serving.
In a frying pan, heat remaining olive oil on high. Sear salmon 1 min each side, Transfer to a plate. Cut into cubes.
Top pita bread with labne, salad and salmon slices. Serve sprinkled with pomegranate seeds.
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