Food & Drinks

Seared salmon with almond salad & labne recipe

A Greek twist on a regular seared salmon.

Serves: 4

Prep: 15 mins

Cook: 20 mins

Sometimes salmon dishes can taste a bit repetitive, but this Greek-style dish is the perfect break between the usual salmon and salad.


  • 500g Greek-style yoghurt

  • ½ cup olive oil

  • 1 eggplant, chopped

  • 1 cup almonds, roasted

  • 1 cup chopped parsley leaves

  • 1 cup chopped mint leaves

  • 4 tomatoes, seeded, chopped

  • 1 Lebanese cucumber, seeded, chopped

  • 4 green onions, thinly sliced

  • 1 garlic clove, crushed

  • 2 tbsp fresh lemon juice

  • 500g skinless salmon fillets, cut lengthways into 2 fillets

  • 4 small pita bread, chargrilled

  • pomegranate seeds, to serve

How to make the seared salmon with almond salad & labne:

  1. To make labne, place a sieve or colander over a mixing bowl. Line sieve with a cheesecloth, then spoon yoghurt into it. Bring tips of cloth together and tie with rubber band. Chill 4 hours or overnight.

  2. In a large frying pan, heat 1 tbsp oil on high. Saute eggplant 4-5 mins until tender. Transfer to a large bowl, cool slightly.

  3. In a small food processor, pulse almonds until coarsely chopped. Toss through eggplant in bowl.

  4. Add herbs, tomato, cucumber and onion to eggplant. In a jug, whisk garlic, juice and 2 tbsp olive oil. Season. Toss through salad just before serving.

  5. In a frying pan, heat remaining olive oil on high. Sear salmon 1 min each side, Transfer to a plate. Cut into cubes.

  6. Top pita bread with labne, salad and salmon slices. Serve sprinkled with pomegranate seeds.

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