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
- 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
- 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
Preheat your oven to 375 degrees fahrenheit or reheat the grill.
- Prepare the salmon by making the herb mixture in a mortar and pestle, then massaging it into the salmon; you can also slice little slits and place fresh herbs into the salmon directly
Place the salmon on a parchment lined baking tray and set it aside; if grilling, place directly on the grill skin side down.
Bake the salmon for 18-20 minutes (depending on size and thickness), or grill and slice it into individual portions and serve immediately.
- Whisk the ingredients for the sauce, and pour over the salmon