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.


  • 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


  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.


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

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