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Pan Seared Salmon with Tahini and Herbs


© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com


Salmon fillets are coated in a creamy tahini yoghurt and adorned with fresh and flavourful herb-nut-sumac mix in this dish that is sensational for any dinner party. I prepared the salmon in a grill pan, but you can bake them at 150C/300F for 10 minutes or until cooked to your liking. If preferred, it can be made using a whole side of salmon or even ocean trout fillets.

 
Dressing
  • 2 tbsp Cilantro, finely chopped
  • 2 tbsp Dill, finely chopped
  • 2 tbsp Mint, finely chopped
  • 2 tbsp Toasted hazelnuts, finely chopped (or nut of your choice)
  • 1 tbsp Sumac
  • 1 Small red onion, finely diced
  • 1 tbsp Olive oil
  • 4x125 g Salmon fillets
  • Pomegranate seeds, to serve
  • 150 g Plain natural yoghurt
  • 3 tbsp Tahini
  • 1 Garlic clove, crushed
  • Zest and juice of 1 lemon
  • Salt and freshly milled black pepper
  1. Place the finely chopped herbs, hazelnuts, sumac and red onion in a bowl and mix well.
  2. Place yoghurt, tahini, garlic, lemon zest and juice in a bowl, mixing well to combine. Season with salt and freshly milled black pepper. Prepare this sauce an hour before using, so the flavours can meld together for a better taste.
  3. Heat a large skillet until hot. Lightly brush the salmon fillets with olive oil and cook them for 2-3 minutes on each side or until just cooked. Place on a plate and let cool to room temperature.
  4. Transfer the cooled fish to a serving platter. Smear a spoonful of the tahini yoghurt over the fillet, then top with some herb mix. Serve salmon evenly scattered with some pomegranate seeds.

© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


38 comments:

Cooking Julia 25/11/22 23:13

This dish is wonderful, I love the colors and the flavors!

[Reply]
Tom 25/11/22 23:19

...it has the colors of Christmas!

[Reply]
J.P. Alexander 26/11/22 01:10

Gracias por la receta. Te mando un beso.

[Reply]
Brian 26/11/22 01:32

That looks great, I really like salmon lots!

[Reply]
kathyinozarks 26/11/22 02:08

I love salmon looks delicious-thanks for recipe

[Reply]
Rose world 26/11/22 05:46

This must be good. I love salmon.

To answer your question in my post, lemang is traditional Malay glutinous rice cooked and wrapped in banana leaves in a bamboo tube.

[Reply]
Eha 26/11/22 06:19

Very inviting with its Middle Eastern touches - love sumac and tahini and have not used them with salmon - perhaps a little less pomegranate for me . . .

[Reply]
Graciela Bacino 26/11/22 06:50

Siempre es delicioso llegar aquí. Tus recetas se saborean ya con la lectura.
Gracias Angie! Que tengas un plácido fin de semana!!☀️

[Reply]
roentare 26/11/22 06:55

Salmon dish looks so glowing and glamorous!

[Reply]
Lola Martínez 26/11/22 08:56

Prefiero el pescado a la carne, así que todo lo que venga de ese reino me gusta. El salmón lo he cocinado más de una vez con costra, si bien, ha sido al horno, pero más rápido en asador. Muy buena esta receta. Para mi sin cilantro por favor.
Un beso.

[Reply]
eileeninmd 26/11/22 08:57

Hello Angie,
The salmon looks and sounds delicious. Another great recipe. Thanks for sharing. Have a happy weekend.

[Reply]
DEZMOND 26/11/22 10:16

Lovely colourful photos for this gloomy Autumn day, deary.

[Reply]
Anonymous 26/11/22 13:44

Angie, this looks delicious and would make a perfect addition to a Christmas Party buffet. Bernadette, https://newclassicrecipe.com

[Reply]
Whats Cookin Italian Style Cuisine 26/11/22 15:54

What a holiday perfect festive look for us on Christmas Eve with our 7 Fishes! beautiful and Salmon my favorite!

[Reply]
Liz That Skinny Chick Can Bake 26/11/22 16:50

I could eat salmon for dinner numerous times a week! And this gorgeous recipe is calling my name!

[Reply]
Bill 26/11/22 17:24

The salmon dish looks like a winner.

[Reply]
Anonymous 26/11/22 18:59

What a beautiful and flavorful topping. Your presentations are always gorgeous. It's Judee from Gluten Free A-Z blog.

[Reply]
Rhodesia 26/11/22 20:12

This sounds quite delicious. I have never seen sumac here but I guess lemon zest might do the same job.. Cheers Diane

[Reply]
DeniseinVA 27/11/22 01:46

Yum! I love salmon, this looks fantastic! Thanks Angie :)

[Reply]
Veronica Lee 27/11/22 05:12

So enticing! Yummm!
Happy Sunday, Angie!

[Reply]
yonosoymillenium 27/11/22 09:36

que maravilla de receta, deliciosa

[Reply]
Jeff the Chef 27/11/22 14:12

That looks amazingly festive. I've never thought of pairing salmon with tahini before, but it sounds delicious!

[Reply]
Roz | La Bella Vita Cucina 27/11/22 17:19

Salmon is my all-time favorite fish and it's so wonderfully healthy for us! The colors in this are so festive and just perfect for the season, Angie.

[Reply]
Laura. M 27/11/22 18:21

Me gusta el salmón.
Buena semana.
Un abrazo.

[Reply]
My name is Erika. 28/11/22 00:26

I just love salmon and this looks like an interesting way to prepare it. Happy new week. hugs-Erika

[Reply]
foodtravelandwine 28/11/22 03:19

What a wonderful dish!!....ideal for Christmas!!!....it is beautiful!!........Abrazotes, Marcela

[Reply]
Sherry's Pickings 28/11/22 08:27

this looks so festive angie! I adore salmon and eat it often.

[Reply]
Raymund 28/11/22 23:52

Loving the touch of Pomegranate seeds they will definitely give it a nice and sweet tang. Yum

[Reply]
David 30/11/22 04:40

Angie, What a beautiful meal! Spectacular salmon dish and we do love salmon... Take Care, Big Daddy Dave

[Reply]
Julie 30/11/22 05:36

pan seared salmon looks so relishing and yumm, Angie.. Wish I could grab the plate ;)

[Reply]
Rainbow Evening 30/11/22 12:25

Many people love salmon... tasteful.,
Wish to try your recipe... thank you for sharing

[Reply]
Evelyne CulturEatz 30/11/22 17:25

Such a beautiful fish dish. I am a big fan of tahini as well, it's all so festive

[Reply]
Pam 30/11/22 18:56

It almost looks too pretty to eat. YUM!

[Reply]
tigerfish 5/12/22 17:35

Yeah, the key is to grill or bake "until cooked", not overcooked. That's a good reminder for me.

[Reply]


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