Tahini crusted salmon with lentil salad

Chef Geoff Brag prepares this healthy and tasty dish

 

www.communityculinary.com

Tahini Crust (for Salmon)

 

1 c tahini

2 oz orange juice

2 oz honey

¼ c bread crumbs, plus more as needed

4 each 5-6 oz pieces of salmon

 

Combine the tahini, orange juice, bread crumbs and honey in a food processor. Process until fully combined. Keep an eye on it as the tahini will begin to bind up and can burn out your processor if it goes too long. Turn the crust out into a bowl. Add more bread crumbs if you think it is a little loose. You shoul d be able to form the mixture into a shape.

 

To crust Salmon:

Preheat your oven to 350.

Press some crust into the top of the salmon. Sprinkle some bread crumbs on top to complete the crust. Preheat a sauté pan over high heat. When the pan is hot, add the oil and then the salmon crust side down. Pay attention here as the crust will begin to brown very quickly. When you get good color, flip the fish over and put the whole pan in the oven. Let fish roast in oven for 7-10 minutes depending on your desired doneness.

 

Alternately to use this recipe for sheet pan cooking:

You will need:

4 c lentil salad (recipe follows)

6 c kale, chiffonade

1 Tbs sesame oil

3 Tbs olive oil

½ Tbs minced ginger

1 tsp brown sugar (optional)

Salt and pepper

Preheat an oven to 350. Press some crust into the top of the salmon. Sprinkle some bread crumbs on top to complete the crust. In a large bowl, toss the kale with the ginger, oils, salt, pepper, ginger and sugar (if using). Spread the kale out evenly on a small sheet pan. Make four mounds of lentil salad on the bed of kale. Place the crusted salmon on top of each of the mounds of lentil salad. Put in the oven for 20-25 minutes or until your desired doneness. If you’d like a crispier crust turn the oven on to broil for the last 1-2 minutes of its baking time.

 

Lentil Salad

4 c cooked, chilled lentils  (be careful not to overcook them)

1 c diced tomato

½ c red onion, diced

½ c cilantro, chopped

¼ c  mint, chopped

1 tsp minced garlic

1 lemon, zest and juice

1 tsp cumin

1 tsp curry

1 tsp salt

½ tsp black pepper

½ c olive oil

 

Toss all ingredients together. Chill before serving or saute quickly to serve warm.

© 2017 WCNC.COM


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