Walnut and Herb-Stuffed Salmon with Spicy Tahini Sauce

Ingredients for Walnut and Herb-Stuffed Salmon with Spicy Tahini Sauce

• Two 450g salmon fillets, skin on, centre-cut and trimmed to be the same size

• 1 teaspoon cinnamon

• 80g walnuts, toasted

• 4 dientes de ajo, picados

• 1/2 cup fresh coriander, chopped coarsely

• 1/2 cup flat-leaf parsley, chopped coarsely

• Zumo de 1/2 limón

• Zest of 1 lemon

• 4 hot red chilies, seeded and chopped

• 1 cucharadita de pimentón

• 1 cucharadita de comino

• 60ml extra virgin olive oil

• Sal y pimienta

• Hilo de cocina

Preheat the oven to 191°C. Prepare the salmon fillets by trimming the extra thin belly part. Use tweezers to pull out any bones. Blot dry and sprinkle half of the cinnamon on the meat side of each fillet and set aside to make the filling.

In a food processor, place the walnuts, garlic, coriander, parsley, lemon juice and zest, chilies, paprika, cumin, cinnamon, olive oil, salt and pepper. Pulse a couple of times until all the ingredients are chopped. Don't overprocess—try to keep a slightly coarse texture.

Place one fillet skin side down on a working surface and place enough of the spicy walnut filling to fully coat the fish. Cover with the other fillet skin side up. Using the kitchen twine, gently tie up the fish to ensure the filling stays in place. Drizzle olive oil in the baking dish and put in the prepared fillet, drizzling a little more oil on top. Season with salt and pepper. Bake for about 20-25 minutes until done. Serve with tabbouleh and spicy tahini sauce on the side to drizzle over the cooked fish.

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