Palestinian Samak bil Laban | Fish with Garlic Yogurt Sauce
This is a very unique dish that you won't really find in a middle eastern restaurant. It's called Samak bil Laban which translates to fish in yogurt. It's essentially any cut of fish (usually salmon in my house) covered in a savory garlic yogurt sauce and then topped with lots of different garnishes to give it lots of extra color and flavor. It's a true home cooked dish that will blow your mind. It's very simple to do and perfect for a quick weeknight dinner.
Palestinian Samak bil Laban:
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Ingredients
1 large Salmon Filet
Salt to taste
Black pepper to taste
2 bunches cilantro
10 Garlic Cloves
1/4 cup Pine nuts
Olive Oil (as needed)
Lemon slices (garnish)
Aleppo Pepper (garnish)
Pomegranate Seeds (garnish)
Garlic Yogurt Sauce:
3 cups Yogurt
2-3 Garlic Cloves
6 tbsp Olive Oil
Salt to taste
1 Lemon
Instructions
Add 3 cups yogurt, 2-3 garlic cloves, 6 tbsp olive oil, juice of one lemon, and salt to taste to ta blender. Run the blender for about a minute or until everything is evenly blended together. Then remove and place in the fridge to set.
Grind 10 garlic cloves into a paste and rough chop 2 bunches of cilantro. Set both aside.
Place a small pan on medium heat and allow it to heat up for a few minutes. Add 2 tbsp olive oil and 1/4 cup of pine nuts. Toast the pine nuts for about 5 minutes or until nicely browned all over. Pour onto a plate or bowl lined with paper towel to absorb the excess oil and set aside.
Get a large baking sheet and line with parchment paper or foil. Place the salmon filet on the try and salt and pepper to taste. If you like, lightly drizzle some olive oil on top. Place in a 350F oven for 10-12 minutes.
While the fish is cooking, heat up another pan for a few minutes. Add 3-4 tbsp of olive oil. Add the grinded garlic and flash fry until it becomes super fragrant. Then add the chopped cilantro and stir until the cilantro has shrunk and the garlic is barely starting to brown. Then remove from the heat.
Once the fish is done cooking, plate on your serving tray, cover with the yogurt sauce and immediately drop the hot garlic/cilantro on top. Garnish with pomegranate seeds, pine nuts, Aleppo pepper, and some lemon slices and enjoy.