Walnut And Herb Stuffed Salmon With Spicy Tahini Sauce Recipes

Steps:

• Preheat the oven to 375°F. Prepare the salmon fillets by trimming the extra thin belly part. Use tweezers to pull out any bones. Blot dry and sprinkle half of the cinnamon on the meat side of each fillet and set aside to make the filling.
• In a food processor, place the walnuts, garlic, cilantro, parsley, lemon juice and zest, chilies, paprika, cumin, cinnamon, olive oil, salt and pepper. Pulse a couple of times until all the ingredients are chopped. Don't overprocess-try to keep a slightly coarse texture.
• Place one fillet skin side down on a working surface and place enough of the spicy walnut filling to fully coat the fish. Cover with the other fillet skin side up. Using the kitchen twine, gently tie up the fish to ensure the filling stays in place. Drizzle olive oil in the baking dish and put in the prepared fillet, drizzling a little more oil on top. Season with salt and pepper. Bake for about 20-25 minutes until done. Serve with tabbouleh and spicy tahini sauce on the side to drizzle over the cooked fish.

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.

Steps:

• Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon., Bake 12-15 minutes or until topping is lightly browned and fish just begins to flake easily with a fork.

Steps:

• Make the relish: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)
• Make the salmon: Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

Steps:

• For the tahini grilled salmon: Preheat the grill to medium and lightly oil the grates. Mix the soy sauce and tahini in a bowl. Brush the salmon on both sides with the tahini soy sauce and place on the grill. Cook the salmon for about 3 minutes on each side and remove from the grill.
• For the crispy salmon skin: Preheat the grill to medium-high heat. Sprinkle the salmon skin with salt and pepper and place on the grill skin-side down. Once the skin begins to bubble, flip and grill until the salmon skin is completely crisp. Remove the salmon skin from the grill, place on a paper towel, cut in half and set aside.
• For the sauteed spinach: Heat the oil in a saute pan over medium heat. Once the oil is hot, add the garlic and shallots and saute until tender. Add the spinach and toss to incorporate until the spinach has wilted. Season with salt and pepper and remove from the heat.
• For the beets with sesame seeds: Place the red wine vinegar, salt, sugar and beets in a pot filled with cold water. Bring to a boil, then reduce to a simmer and cook until tender, 15 to 20 minutes. Remove the beets from the liquid and cool slightly. Wearing gloves, remove the skins of the beets and cut into bite-size pieces. Before serving, place the beets on a plate and sprinkle with sesame seeds.
• For the eggplant puree: Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.
• Place the eggplant skin-side up on the prepared tray and roast until the eggplant has caramelized and cooked, about 30 minutes. Remove from the oven and scoop the flesh into a food processor. Add the tahini and olive oil and puree until smooth.
• For the tahini sauce: Place the sour cream, milk, tahini, honey, sesame oil, lemon juice and salt to taste in a bowl and stir to incorporate. Cover and place in the fridge until serving.
• To assemble: Spoon the eggplant puree in the center of a plate. Place the sauteed spinach on top of the puree. Place the tahini grilled salmon over the sauteed spinach. Drizzle the tahini sauce around the center of the dish. Scatter the beets with sesame seeds around the plate. Garnish with the crispy salmon skin.

Steps:

• Whisk the tahini, lemon juice,1/4 cup water, paprika, and salt in a medium bowl until smooth and combined. This will keep in the refrigerator for two to three days.