This spiced tahini salmon was Ottolenghi inspired. The combination of sumac and za’atar adds a really flavourful and aromatic topping to the fish. It is easy to adjust the quantities.
Healthy properties: astaxanthin, which has anti-inflammatory properties, is the antioxidant in salmon which gives it its pink colour. The salmon and tahini together combine protein and healthy fats, which supports healthy blood sugar balance.
Method:
- Preheat the oven to 210°C.
- Mix together the sumac and za’atar and rub over the fillets.
- Using a pan suitable for hob and oven, brush 1 tablespoon olive oil in the pan on the hob on a medium heat. Wilt the leafy greens and place the salmon fillets on top then put in the oven for 5 minutes.
- Meanwhile make the tahini sauce by mixing the tahini, lemon juice, water and 1 tablespoon of olive oil until you have a runny consistency.
- Remove the salmon from the oven and pour the sauce around the sides of the fish. Place back in the oven for 5 minutes.
- To finish, squeeze a little lemon juice over the dish, garnish with some flat leaf parsley and serve with the greens.
Recipe extracted from How Can I Help You?
