SALMON WITH TAHINI SAUCE
This colourful fish supper is ready in just half an hour, served on a bed of couscous with crunchy cucumber and pomegranate seeds
Provided by Miriam Nice
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Tip the couscous into a large heatproof bowl and pour over 400ml boiling water. Cover with cling film and leave to stand for 8-10 mins while you cook the fish.
- Heat a large, non-stick frying pan over a medium heat. Brush the salmon fillets with olive oil and fry for 5 mins on one side or until opaque halfway up the side of the fillet. Flip the fillets over carefully and cook for another 1-2 mins or until cooked through, then remove from the heat.
- Mix the tahini with the lemon juice and a splash of water to make a sauce.
- Drain any excess water from the couscous and tip into a bowl, adding the cucumber, pomegranate seeds and parsley. Serve the salmon on top of the couscous, with lemon wedges on the side and the tahini sauce poured over or served alongside.
Nutrition Facts : Calories 506 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
WALNUT AND HERB-STUFFED SALMON WITH SPICY TAHINI SAUCE
Provided by Suzanne Husseini
Categories Herb Sauté Ramadan Dinner Walnut Salmon Cilantro Parsley Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield 46 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F. Prepare the salmon fillets by trimming the extra thin belly part. Use tweezers to pull out any bones. Blot dry and sprinkle half of the cinnamon on the meat side of each fillet and set aside to make the filling.
- In a food processor, place the walnuts, garlic, cilantro, parsley, lemon juice and zest, chilies, paprika, cumin, cinnamon, olive oil, salt and pepper. Pulse a couple of times until all the ingredients are chopped. Don't overprocess-try to keep a slightly coarse texture.
- Place one fillet skin side down on a working surface and place enough of the spicy walnut filling to fully coat the fish. Cover with the other fillet skin side up. Using the kitchen twine, gently tie up the fish to ensure the filling stays in place. Drizzle olive oil in the baking dish and put in the prepared fillet, drizzling a little more oil on top. Season with salt and pepper. Bake for about 20-25 minutes until done. Serve with tabbouleh and spicy tahini sauce on the side to drizzle over the cooked fish.
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