We have updated our Privacy Policy Please take a moment to review it. By continuing to use this site, you agree to the terms of our updated Privacy Policy.

Weekend recipe: Salmon, Coriander, Mint, Walnut, Hummus

Tamin Jones

The inspiration for this came from a recipe I saw for a pasta salad with salmon and hummus. The combination really resonates, because of the Middle Eastern vibe with a sort of wacky Australian-hybrid approach. Ultimately, though, it is a London creation, because it really came together when I first opened Chriskitch. It is a menu standard and a customer favourite. If I had a signature dish, this might be the one.

SERVES 10-12

4kg boneless, skin-on salmon fillet
zest and juice of 1–2 lemons
200g fresh coriander, leaves picked
120g fresh mint, leaves picked and roughly chopped
300g walnuts, severely roasted and coarsely chopped (see Note)
2 teaspoons sumac seeds from 1 pomegranate
180g hummus
1 red onion, finely chopped
about 150ml extra virgin olive oil


1 garlic clove, finely chopped
1 teaspoon salt
200g natural yoghurt
200ml tahini
juice of 3 lemons
salt and freshly ground black pepper

Note: My recipes call for severely roasted nuts and seeds which simply means dry-frying them until they are very dark and aromatic for a more pronounced taste. ‘Severely’ implies stopping just short of burning.

For the dressing, put the garlic, salt, yoghurt and tahini into a bowl and stir to blend . Add enough lemon juice to thin to the consistency of pouring cream. Taste and adjust the seasoning. Refrigerate until needed.

Preheat the oven to 180°C/gas mark 4 and line a baking tray with baking parchment.

Place the salmon on the baking tray and roast until almost cooked through – about 15–20 minutes. Remove from the oven and leave to cool to room temperature.

Meanwhile, set aside a small amount of the lemon zest, coriander and mint to decorate. Put the walnuts, lemon juice, remaining zest and herbs, sumac and half the pomegranate seeds into a bowl, mix well and set aside.

Put the salmon on a serving platter and pour the dressing over. Spread over the hummus, then the walnut and herb mixture. Scatter over the reserved herbs, lemon zest and pomegranate seeds, and drizzle over as much oil as you like. Serve.

Recipe taken from Chriskitch: Big Flavours from a Small Kitchen by Chris Honor & Laura Washburn Hutton