This Middle Eastern Pudding leans on cumin and coriander to do the heavy lifting. We sear the Salmon for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.
Stir in the tahini and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
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