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If you haven’t already planned a Sunday lunch with friends then this is a great excuse to. Some sweet tunes and a delicious salmon tarrator will have you well and truly recovered for the week ahead! Recipe below!

Ingredients:
1 (4–4.5 kg) Tasmanian salmon (ask your fish monger to fillet, de-skin and de-bone)
sea salt and freshly ground white pepper
170 ml extra virgin olive oil
150 g walnuts
1–2 lemons, juiced
1 medium red onion, finely diced
3 long red chillies, seeded and finely diced
2 cups coriander leaves, chopped
½ cup mint leaves, shredded
20 g sumac

Dressing:
1 garlic clove
1 tsp sea salt

400 g natural yoghurt
100 ml tahini
lemon juice

To make the dressing, place the garlic and salt in a mortar and crush well. Stir the garlic, yoghurt and tahini together until it becomes a thick paste. Thin slightly with lemon juice (it should be the consistency of pure cream). Taste for salt and refrigerate.

Preheat the oven to 150°C. Place the salmon on a large sheet of baking paper. Season all over with salt and pepper and drizzle with 2½ tbsp of the oil. Wrap the salmon in the paper, place on a tray and bake in the centre of the oven for 25 minutes. Gently turn the salmon over and cook for a further 25 minutes, by which time it should be medium–rare. Remove from the oven and open the paper to stop the salmon cooking further. Leave to cool to room temperature.

Turn the oven up to 200°C and roast the walnuts for 5 minutes. Remove from the oven and rub briskly in a clean tea towel to remove as much of their skin as possible. Chop finely and set aside.

Scrape away the thin layer of grey flesh (the blood line) to expose the pink flesh underneath. Carefully transfer the salmon to a large serving plate. Brush ½ cup of the yoghurt dressing over the top of the salmon.

In a bowl, whisk the remaining oil with the lemon juice, salt and pepper. Add the onion and chilli and whisk lightly. Add the chopped walnuts, herbs and sumac. Spoon the salad over the salmon, covering it as neatly as possible.