SALMON WITH TAHINI SAUCE
This colourful fish supper is ready in just half an hour, served on a bed of couscous with crunchy cucumber and pomegranate seeds
Provided by Miriam Nice
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Tip the couscous into a large heatproof bowl and pour over 400ml boiling water. Cover with cling film and leave to stand for 8-10 mins while you cook the fish.
- Heat a large, non-stick frying pan over a medium heat. Brush the salmon fillets with olive oil and fry for 5 mins on one side or until opaque halfway up the side of the fillet. Flip the fillets over carefully and cook for another 1-2 mins or until cooked through, then remove from the heat.
- Mix the tahini with the lemon juice and a splash of water to make a sauce.
- Drain any excess water from the couscous and tip into a bowl, adding the cucumber, pomegranate seeds and parsley. Serve the salmon on top of the couscous, with lemon wedges on the side and the tahini sauce poured over or served alongside.
Nutrition Facts : Calories 506 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
HOMEMADE TAHINI
Making your own tahini, a staple in Middle Eastern and Mediterranean cuisines, is so simple you'll find it hard to go back. You need only two ingredients and a handful of minutes to produce a fresh, nutty tahini that will enhance everything from hummus and baba ghanoush to salad dressings and even desserts. You can make tahini with various kinds of oil, such as grapeseed, sesame and canola. We use one of the more popular picks -- vegetable oil -- and add just enough to yield a smooth but not runny tahini.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 1/4 cups
Number Of Ingredients 2
Steps:
- Put the sesame seeds in a food processor and blend on high until the mixture turns crumbly, about 1 minute. Add the oil and blend on high, stopping every minute or so to scrape down the sides, until the mixture is completely smooth, 5 to 8 minutes. You might need to add another tablespoon of oil to reach the desired consistency. The tahini should be smooth and pourable. Store in a clean jar in the refrigerator for about a month and give it a good stir before using.
TAHINI CRACKERS
Provided by Food Network Kitchen
Time 1h45m
Yield 48 crackers
Number Of Ingredients 13
Steps:
- Whisk together both flours, the onion powder, garlic powder, kosher salt, baking powder and cayenne in a large bowl. Make a well in the center and add the tahini and 5 tablespoons water. Stir with a wooden spoon, then use your hands to form a slightly tacky ball, adding another tablespoon of water if needed.
- Transfer the dough to a lightly floured surface and knead 4 or 5 times to form a smooth ball. Press into a rectangle, wrap in plastic wrap and refrigerate until firm, 45 minutes to 1 hour.
- Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Combine the white and black sesame seeds and flaky salt in a small bowl and set aside.
- Remove the dough from the refrigerator and place between 2 sheets of parchment paper. Roll out the dough into a 12-by-13-inch rectangle, about 1/16 inch thick (the dough should be very thin and even). Use a pizza cutter or bench scraper to trim the edges and cut the dough into 48 crackers: 8 rows crosswise and 6 rows lengthwise. Prick each cracker a few times with a fork. Brush the crackers with sesame oil and sprinkle with the sesame seed mixture. Use your fingers to lightly press the seeds into the crackers.
- Using an offset spatula, transfer the crackers to the baking sheet. Bake until golden brown and crisp, 15 to 20 minutes. Transfer the pan to a rack and let the crackers cool completely.
SPINACH WITH TAHINI SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 1 tablespoon tahini, 2 teaspoons low-sodium soy sauce and 1 teaspoon each rice vinegar, sugar and water until smooth. Cook 1 pound spinach (not baby) in salted water until tender, 1 to 2 minutes. Plunge into a bowl of ice water, drain and squeeze dry. Toss with 1 teaspoon sesame oil and season with salt. Drizzle with the tahini sauce and toasted sesame seeds.
SPINACH WITH TAHINI
Provided by Melissa Roberts-Matar
Categories Blender Vegetable Side Vegetarian Quick & Easy Spinach Summer Vegan Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Blend together garlic, tahini, lemon juice, salt, and 1/4 cup water in a blender until smooth.
- Bring remaining 1/2 cup water to a simmer in a 12-inch skillet over moderately high heat.
- Add spinach in handfuls, tossing with tongs, and cook until wilted, about 5 minutes.
- Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.
- Discard liquid and wipe bowl dry, then stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.
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