Salmon With Tahini Sauce Recipes

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.

Steps:

• For the tahini grilled salmon: Preheat the grill to medium and lightly oil the grates. Mix the soy sauce and tahini in a bowl. Brush the salmon on both sides with the tahini soy sauce and place on the grill. Cook the salmon for about 3 minutes on each side and remove from the grill.
• For the crispy salmon skin: Preheat the grill to medium-high heat. Sprinkle the salmon skin with salt and pepper and place on the grill skin-side down. Once the skin begins to bubble, flip and grill until the salmon skin is completely crisp. Remove the salmon skin from the grill, place on a paper towel, cut in half and set aside.
• For the sauteed spinach: Heat the oil in a saute pan over medium heat. Once the oil is hot, add the garlic and shallots and saute until tender. Add the spinach and toss to incorporate until the spinach has wilted. Season with salt and pepper and remove from the heat.
• For the beets with sesame seeds: Place the red wine vinegar, salt, sugar and beets in a pot filled with cold water. Bring to a boil, then reduce to a simmer and cook until tender, 15 to 20 minutes. Remove the beets from the liquid and cool slightly. Wearing gloves, remove the skins of the beets and cut into bite-size pieces. Before serving, place the beets on a plate and sprinkle with sesame seeds.
• For the eggplant puree: Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.
• Place the eggplant skin-side up on the prepared tray and roast until the eggplant has caramelized and cooked, about 30 minutes. Remove from the oven and scoop the flesh into a food processor. Add the tahini and olive oil and puree until smooth.
• For the tahini sauce: Place the sour cream, milk, tahini, honey, sesame oil, lemon juice and salt to taste in a bowl and stir to incorporate. Cover and place in the fridge until serving.
• To assemble: Spoon the eggplant puree in the center of a plate. Place the sauteed spinach on top of the puree. Place the tahini grilled salmon over the sauteed spinach. Drizzle the tahini sauce around the center of the dish. Scatter the beets with sesame seeds around the plate. Garnish with the crispy salmon skin.