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Tasmanian salmon with yoghurt dressing



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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

Recipe's preparation

    Yoghurt dressing method
  1. Place garlic into mixing bowl and chop 2 sec/speed 7. Scrape down the sides of bowl.

  2. 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. 

  3. Adjust seasoning if necessary and refrigerate until required.

  4. Salmon method
  5. Thoroughly wet and wring out a large sheet of baking paper.

  6. Place salmon onto baking paper, sprinkle with salt and pepper and drizzle with oil. Tightly wrap salmon in paper and place onto Varoma dish. 

  7. 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.

  8. Walnut crumble method
  9. Place walnuts into mixing bowl and dry roast 8–10 min/Varoma/speed 1. Set aside.

  10. Place coriander, mint and chillies into mixing bowl and chop 4 sec/speed 7. Scrape down sides of bowl.

  11. Add onion, lemon juice, sumac, oil and reserved walnuts and chop 3 sec/speed 5. Season as necessary.

  12. 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.


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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.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Add a comment
  • Love the yogurt dressing, it also goes beautifully...

    Submitted by Kitchen queen on 3. March 2017 - 13:57.

    Love the yogurt dressing, it also goes beautifully with falafels! Thanks for sharing

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  • Absolutely Delicious!!

    Submitted by ArwensThermoPics on 13. April 2014 - 21:57.

    Absolutely Delicious!! Big Smile

    Cooking from scratch  www.arwensthermopics.com

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