Spicy Tahini Middle Eastern Salmon
with Lemony Roasted Fennel & Almond Salad
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
Middle Eastern flavours combine for a slow-carb meal that’s got crispness, crunch and a saucy touch of heat. Gently browned salmon rests atop a creative salad of sumac-roasted fennel, cool cucumber and fresh dill—with sliced almonds for crackle.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Lemon
- 1 Cucumber
- 14g Dill
- 1 Fennel bulb
- 25g Almonds
- 15ml Tahini
- 15ml Sambal oelek
- 9g Sumac (sumac, salt)
Contains: Almonds • Salmon • Sesame • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Medium pan (non-stick if possible)
Total Fat
32 g
Saturated Fat
5 g
Sodium
700 mg
Total Carb
27 g
Sugars
12 g
Protein
34 g
Fibre
10 g
Preparation
Roast the fennel & almonds
- Preheat the oven to 450°F.
- Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the sumac and S&P.
- Roast, 14 to 16 min., until tender.
- In the last 4 min., add the almonds.
Mise en place
- Meanwhile, pick the dill fronds off the stems; roughly chop the fronds.
- Halve the cucumber lengthwise; thinly slice crosswise on an angle.
- Juice the lemon.
Cook the salmon
- Pat the salmon dry; season with the remaining sumac.
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the spicy tahini sauce
- Meanwhile, in a small bowl, combine 1 tsp of the lemon juice, 1 tbsp water (double both for 4 portions), the tahini, sambal oelek and a pinch of salt.
Make the salad
- In a medium bowl, combine the fennel, almonds, cucumber, ½ the dill, the remaining lemon juice, a drizzle of oil and S&P.
Plate your dish
- Divide the salad between your plates.
- Top with the salmon.
- Drizzle with the spicy tahini sauce.
- Garnish with the remaining dill. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
