There is no such thing as too much salmon, in my estimation but we definitely need lots of ideas. A few months ago, I planted a host of herbs in my garden – thyme, basil, mint, cilantro, oregano – and I remembered that crushing those herbs up in a mortar and pestle with some sea salt and a little EVOO (that’s a tip from Jamie Oliver!), then rubbing the mixture on the  salmon and either grilling or baking it makes for one fine dish!

But how to kick it up? Enter the Lemon Tahini Sauce to go with it. Tahini is a staple in many of my recipes, because it is full of vitamins and minerals (magnesium, calcium) and is also a healthy protein source.

Let the herb mixture sit on the salmon, and then serve it with a generous dollop of the sauce! This recipe serves two but can easily be doubled! And you will have extra sauce – thin it out with some white wine vinegar and you’ve got a fantastic salad dressing 

SALMON 

• 1/2 lbs fresh salmon filet
• 1/4 cup finely chopped fresh herbs. 
• 1 tsp sea salt
• 1/2 tsp paprika or chili powder
• 1 tbsp olive oil

SAUCE 

• 2 lemons, tested and juiced
• 2 tbsp Dijion Mustard
• 1/4 cup runny tahin
• 1/8 cup of finely chopped herbs (I love basil, thyme, oregano or a mix)
• 1 tsp sea salt
• 1 tsp honey