Lauro Kitchen's Grilled Wild Salmon with Cracked Wheat Salad and Hazelnut Tarator Sauce
(appeared in The Oregonian, August 24, 2003)
One of David Machado’s stands-out is his grilled wild salmon, which he rests atop a flavorful cracked wheat salad accented with pomegranate syrup and fresh mint, parsley and green onions. At the restaurant, he toasts and grinds cumin, coriander and allspice to lightly perfume the salad and finishes the dish with a toasted hazelnut sauce known as tarator.
Serves 6
Six (6 ounce portions) just-grilled salmon, according to your favorite preparation
Cracked Wheat Salad (recipe follows)
Hazelnut Tarator Sauce (recipe follows)
Pomegranate paste for garnish (see Note)
Arrange the wheat salad in the center of 6 warmed dinner plates. Place the salmon on top and garnish with the tarator sauce. Drizzle the pomegranate paste on the plate for a painted look. Serve at once.
Note: Pomegranate paste, which is more like a syrup, is available at specialty markets such as Wizer’s, Pasta Works and Strohecker’s or at middle-eastern grocery stores. The popular brand name is Sadaf. Also available, Cortas, a concentrated pomegranate juice.
Cracked Wheat Salad
2 cups bulgur wheat
3 cups boiling water
1/4 cup extra virgin olive oil
2 tablespoons pomegranate paste
2 tablespoons tomato paste
1/4 cup fresh lemon juice
1 1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon ground cayenne pepper
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh green onions, white and partially green parts
Coarse, preferably kosher, salt and freshly ground pepper
In a mixing bowl, combine the bulgur and water. Stir and set aside until fluffy, 20 to 25 minutes. Drain off any excess water.
Meanwhile, in a mixing bowl, whisk together until blended the olive oil, pomegranate paste, tomato paste, lemon juice, cumin, coriander, allspice and cayenne. Stir in the mint, parsley and onions. Set aside.
Drain the bulgur in a colander or squeeze between the palms of your hands to remove moisture. Immediately mix with the olive oil mixture and cover. (This allows the grains to absorb the dressing.) Add salt and pepper to taste and blend well. Refrigerate until needed. Makes about 5 cups.
Hazelnut Tarator Sauce
1/2 cup toasted, skinned and coarsely chopped hazelnuts
Water for soaking
2 slices fresh artisan bread, crust removed and coarsely chopped
2 large cloves garlic, peeled and coarsely chopped
2 tablespoons fresh lemon juice
1 cup extra-virgin olive oil
Coarse, preferably kosher, salt and freshly ground pepper
Pinch cayenne pepper
In a mixing bowl, soak the hazelnuts in water for 30 minutes. Meanwhile, in another bowl, soak the bread in water for 5 minutes, then squeeze it dry and transfer to a food processor or blender. Drain the nuts and place them in the food processor along with the garlic and lemon juice. Blend well and with the motor running, slowly drizzle in the olive oil until incorporated. Taste and adjust the seasoning with the salt, pepper and cayenne pepper. Makes about 1 1/2 cups.
Adapted from chef David Machado, Lauro Kitchen
This recipe is recommended for the intermediate cook.