Sunday, January 8, 2012

pan fried salmon with tahini sauce & salad

pan fried salmon with tahini sauce & salad
serves 4

Tahini is ground up sesame seeds and is available from health food stores and the health food section of the supermarket. If you can’t get your hands on tahini you could just serve the salmon with a wedge of lemon.
I usually buy my fish with the skin still on because I love it when it gets  all crispy. But it will still be lovely without skin .

4 tablespoon tahini
8 tablespoons lemon juice
4 salmon fillets
2 small bulbs fennel, very finely sliced crosswise
1 bunch mint, leaves picked
Combine tahini and lemon. Add a little water until it is a good sauce consistency.
Heat 3 tablespoons olive oil in a medium frying pan over medium heat. Season salmon and cook skin side down for 3 minutes or until the skin is crispy and starting to go brown. Turn and cook the other side until cooked to your liking. About 2 minutes.
Meanwhile combine mint and sliced fennel.To serve, spread a bed of tahini over the base of each plate. Top with a little of the mint and fennel  and lastly the fish.

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