Salmon Tarator

Before you steam your salmon, I highly recommend this simple step to prevent the albumin (that white pasty-looking stuff) from oozing out of your salmon.To do this, you need two simple ingredients: cold water and salt. Combine 1 tablespoon of salt for every cup of water - make enough so that the salmon is completely submerged. Brine your salmon for as little as 10 min or as long as overnight. Not only does brining your salmon prevent the albumin from leaching out, but it also gives you a bit of flexibility when cooking - you’re less likely to end up with a dry piece of salmon if you cook it for a touch too long.

Remove the side of salmon from the brining solution and pat dry.

Lay the salmon on the Microwave Grill Tray and place in the upper shelf position.

Fill the water tank and select the Steam setting on your Panasonic Combination Microwave and select Steam 2 for your Power Level and confirm your selection.

Select 15 min as your cooking time and press the dial to start.

Once your salmon is cooked, remove and let it cool to room temperature.

Select the Oven setting on your Panasonic Combination Microwave and set the temperature to 180°, confirm your selection and begin to preheat.

Sprinkle the slivered almonds in a single layer on the Grill Tray and toast in the oven for up to 5 min, or until they are fragrant and golden - do not let them scorch or they will be bitter.

Place the tahini cream ingredients into the bowl of your stand mixer and whip until creamy.

Taste and season if required.

Lay your salmon on a serving platter, or over a bed of salad greens, couscous or grains. Dollop the tahini cream over the top and then lavishly scatter the parsley, almonds, pomegranate and red onion over the top.