This very Christmasy looking fish was a recipe I shared in our special Relish Mama Christmas classes last week.
Whole salmon with a healthy & nourishing green tahini dressing and pomegranate arils. You can bake the fish ahead of time and then dress with the green tahini sauce when serving. It is superb warm or cold.
It’s not wrapped with a big ribbon physically but it is metaphorically speaking. It is what I would so love to share with you all this Christmas.
With a grateful heart, I would like to take this opportunity to thank you all for your support this year. Relish Mama would not exist if it were not for the many wonderful people who walk through our doors. The lead up to Christmas is undoubtedly our busiest at Relish Mama. Thank you to all of you who have supported us and joined us in our classes. I never wish to take for granted the many loyal customers who also come in to do their Christmas shopping with us – both in-store & online. We have many customers who have supported Relish Mama for so many years. You know who you are. Thank you for popping into the store each & every Christmas to buy things like our relish for your tables & to gift to your loved ones. Thank you for the warm hug you offer me every time that you pop in for your Christmas shop. It is always so very lovely to see you.
This year was so incredible as we celebrated 10 years in business. We welcomed new Chefs and team members – all now a special part of our ‘Family’.
I want to thank my very team. Thank you for believing in what we offer, for understanding the importance of being genuine and for caring for our guests so beautifully. Thanks for working so hard – each and every one of you.
To our Chefs and teachers – you are so much more than this …you are family. Your talents and passion are endless. Thank you for being an enormous part of it all.
To my dearest family of all; Michael, Grace, Ava, Ettie & Ned – I love you so very much. Thank you for being the biggest reason for Relish Mama’s beginning those 10 years ago and the biggest reason I can continue doing this with such gusto. The way you continually support and encourage speaks volumes for the beautiful people that you are. xx
We have some exciting things in store for 2020. I am thrilled to announce that we will be offering nourishing Relish Mama meals direct to your door. We are working hard currently on this project. You can expect to hear more in January with the hope that we will be ready to serve and nourish you in the first quarter of 2020.
In other news, there is also a powerful voice that seems to no longer be silenced. I have an overwhelming urge to write a third book, and I am mustering up the courage to do so. I love the saying ‘and suddenly you know its time to start something new and trust in the magic beginnings.’ I am not of the mind it will be out next year but I am promising myself to begin.
We close at 1 pm Tuesday the 24th of December and our first cooking class returns on the 7th of January. If you still need help for Christmas, please let us know if we can help you find something special for your loved ones in time for the big day. It would be our pleasure to look after you. Our online store, of course, is open 24/7.
Wishing you and your family a safe and nourishing festive season. Keep safe, enjoy some cherished downtime and enjoy the more relaxed pace throughout the break.
Salmon with green tahini dressing and dukkah
1.2kg side of salmon, skinned and pin boned
1 tablespoon olive oil
Green tahini dressing
1/2 cup of baby spinach
4 tablespoons of fresh dill
1/3 cup of tahini
1/2 cup of Greek yoghurt
1 clove of garlic
1 lemon, juiced
1 tablespoon of honey or maple syrup
1 tablespoon of Chardonnay vinegar
½ cup of water
3 tablespoon of dukkah, to serve
Pomegranate arils, to serve
Sumac, to serve
Dill leaves, to serve
Mint leaves, to serve
Optional – raw radish salad
2 radish, sliced very fine
1-2 tablespoons of Spanish sherry vinegar or Chardonnay vinegar
1 teaspoon of sugar
Juice of 1/2 lemon
1 teaspoon of sumac
Preheat oven to 200oC fan-forced.
Place salmon on a sheet of baking paper on an oven tray. Drizzle salmon with oil and season with salt and pepper. Bake Cook for 30 minutes or until cooked. Remove from the oven and cool.
To make the green tahini dressing, place all ingredient (except for the water) into a blender or food processor and blend until smooth. Add some or all of the water, if needed for consistency. Add water until the mixture becomes a sauce-like consistency.
Place salmon on a serving dish.
Coat cooled salmon with the tahini sauce. Dress with fresh herbs, radish salad (optional) and sprinkle with dukkah, sumac & pomegranate seeds.
If you would like to serve with the radish salad, simply toss everything together in a bowl, chill in the fridge for 20 minutes or serve on top of this wonderful salmon.