Photo: Karry Hosford
Recipe from Cooking Light

Tarator (tara-TOR) is the name used in different countries for a sauce made with a variety of nuts. This sharp, garlicky version with pine nuts belongs to Syria and Lebanon. In Egypt, the sauce is served over whole fish at grand buffet parties.

Ingredients

  • Fish:
  • 2 cups water
  • 1/4 teaspoon salt
  • 6 (6-ounce) salmon fillets (about 1 inch thick)
  • Sauce:
  • 1 cup water
  • 2 (1-ounce) slices white bread, crusts removed
  • 1/2 cup pine nuts
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 garlic clove, crushed
  • 3 tablespoons clam juice

Preparation

  1. To prepare fish, bring 2 cups water to a boil in a large skillet. Add 1/4 teaspoon salt and fish. Return to a boil; reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove fish from pan. Cover and refrigerate fish until chilled.
  2. To prepare sauce, place 1 cup water in a shallow dish. Dip bread into water, and remove; squeeze bread to remove excess moisture. Combine bread, pine nuts, lemon juice, 1/4 teaspoon salt, pepper, and garlic in a food processor. With the processor on, slowly pour clam juice through food chute, and process until smooth. Serve over chilled fish.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Claudia Roden,
October 2001

Nutritional Information

  • Calories: 321
  • Calories from fat: 47%
  • Fat: 16.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 4.9g
  • Protein: 34.7g
  • Carbohydrate: 7.3g
  • Fiber: 0.7g
  • Cholesterol: 80.6mg
  • Iron: 1.9mg
  • Sodium: 335mg
  • Calcium: 31mg