Muhammara Crusted Salmon with Tarator Sauce

Preheat your oven to 350°F (175°C).

In a food processor, combine the roasted red peppers, garlic cloves, 1/4 cup of walnuts, breadcrumbs, hot pepper paste, juice of half a lemon (about 1 tbsp), and olive oil.

Blend until a chunky paste forms. Set aside.

Place the salmon fillet on a wire rack set over a baking sheet. Season the salmon generously with your favorite sweet and spicy seasoning blend.

Spread the roasted red pepper paste evenly over the top of the salmon fillet.

Sprinkle the remaining 2 tablespoons of chopped walnuts over the paste.

Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily.

While the salmon bakes, prepare the tarator sauce. In a medium bowl, combine the tahini, the juice of 1.5 lemons (about 3-4 tbsp), and the garlic paste.

Slowly whisk in the water until the sauce reaches a smooth, pourable consistency. It may seize up at first, but keep whisking.

Season the sauce with salt to taste and stir in the chopped fresh parsley.

Serve the baked salmon hot, with the tarator sauce drizzled over the top.