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