Prep time 20 min cook time 25 min
A whole baked salmon filet covered in a light lemony Tahini dressing can be a delicious and impressive centerpiece for a buffet lunch or dinner.
For sometime now we have chosen to entertain buffet style even for small dinners. Guests can pick at a selection of dishes, usually a meat, poultry or fish dish accompanied by vegetable and or salad dishes, followed by a simple fruit dessert
We prefer that style of entertaining for many reasons. Most of the dishes can be prepped and many can also be cooked a day ahead. Also many dishes can be served at room temperature so there is no last minute juggling of heating dishes or sauces. Finally a buffet sets a much more casual setting than more structured three course dinners.
In this recipe, the salmon is baked, allowed to cool down to room temperature and then covered in a very light lemony Tahini dressing.
Served with a parsley, cilantro and tomato relish, it is quick and easy to make and as a bonus, the same recipe can (with appropriately reduced quantities of other ingredients) be used with individual portions of salmon filet as a midweek dinner.
For another recipe that uses tahini on fish check out this seared cod with tahini and pine nuts.
Baked Salmon With Lemony Tahini
by
Derek Farwagi
Equipment
- A baking pan large enough to fit a whole salmon filet
- A small mixing bowl to mix the tahini paste
- A medium mixing bowl to mix the relish
Ingredients
The salmon
- 2 lb salmon filet
- salt and pepper to taste
- 1 lemon thinly sliced for garnish
The tahini dressing
- 3 tbsp tahini paste
- juice of half a lemon
- water (see instructions below for quantity).
- 1 tbsp very finely chopped parsley
- salt to taste
The relish
- ½ cup Italian parsley finely chopped
- ½ cup cilantro finely chopped
- ½ cup coarsely chopped cherry tomatoes
- 1 tbsp capers rinsed and drained
- ½ red onion finely chopped
- 2-3 tbsp olive oil
- ½ tsp Aleppo pepper (optional)
- salt to taste
Instructions
- Pre-heat oven to 350°F (182°C)
The salmon
- Pat salmon dry and salt and pepper to taste
- Lay on an oiled parchment paper in a baking tray and bake for 25 minutes or until it is flaky. (You can lay the filet on thinly sliced onions to add some flavor to the fish).
- When cooked allow to cool to room temperature before moving to serving platter
The tahini dressing
- In a small bowl mix 3 tablespoons of tahini paste with the lemon juice. It will start to thicken.
- Gradually add water, a teaspoon at a time until you have the consistency of honey. (The dressing should be a little runny but thick enough not to run off the salmon when it is spread).
- Mix in finely chopped parsley and set aside.
The relish
- Mix the chopped parsley, cilantro, onion, Aleppo pepper, tomatoes and zest.
- Add olive oil and salt to taste. Set aside.
Assemble the dish
- Brush the tahini dressing on the whole filet. It should be light enough that you still see the color of the Salmon.
- Garnish with the relish down the center of the filet and serve extra relish and tahini in small bowls on the side.
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