This is another wonderful salmon dish. Blackened salmon and green tahini is a lightly spicy, fresh and easy meal.
In this version I have served it with green beans and chickpeas but you can use your favourite salad if you prefer.
Serve 4
Green Tahini:
- 1 tsp dried sweet basil
- ¼ cup finely chopped parsley
- 4 Tbsp tahini
- 2 Tbsp Greek yoghurt
- 1 tsp water
- 2 Tbsp lemon juice
Finely chop the parsley, add in the balance of the ingredients and using a hand blender, give the mixture a good blitz.
Ingredients:
- 400g Salmon
- 4 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1 tsp cumin
- ½ tsp chilli powder
- 4 tsp sesame oil
- 200g tinned chickpeas
- Salt & pepper to taste
- 200g green beans
Instructions:
- In a bowl, mix together 2 tsp of the paprika, 1/4 tsp of the ginger, ½ tsp cumin, coriander, chilli powder and a touch of salt.
- Cover the salmon with this rub.
- Add 2 tsp sesame oil to a pan and heat. Sear salmon, skin side up, until it’s blackened and crispy.
- Turn over and cook until salmon is pink inside. If necessary, add a touch of olive oil.
- Remove and keep warm.
- Add the chickpeas to the pan, sprinkle over the balance of the paprika, season generously with salt and pepper and cook until the chickpeas start to crisp, approximately 5 – 7 minutes.
- In a separate pan, add the balance of the sesame oil, ginger and cumin, add the beans and sauté together until the beans start to blacken.
- To plate, scatter the chickpeas over the beans, drizzle some olive oil over the beans, place the salmon on top and finally, add a large spoonful of green tahini on top.
- Serve immediately.
