This is a real show stopper that has maximum impact when it hits the table. I love it because it’s easy to put together. You buy the salmon boned so there’s no filleting and you don’t need to pan-fry it. So all the worries about cooking fish where people say, “Oh, I don’t want to cook fish, it’s a bit too hard,” is alleviated. It’s in the oven, then 20 minutes later it’s out and it’s done.
It’s a glamorous-looking dish once the tahini and pomegranate and everything else is on it, too. I also like that it’s easy to serve and eat. It’s not like a chicken or a roast, where you have to carve it after it comes out of the oven.
Tarator is a tahini sauce, usually made with water and an acid, such as lemon or orange juice, and occasionally nuts. It’s a big part of this dish, so make sure you put a lot on.
Chef Shane Delia is the host of SBS shows Spice Journey and A Middle East Feast, *and owns Melbourne restaurants [Maha](https://www.broadsheet.com.au/melbourne/cbd/restaurants/ma
