Heryka Andrea Mendivil

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Heryka Andrea Mendivil

Salmon in Tahini Sauce

Name: Salmon in Tahini Sauce
Prep time: 40 min
Cook time: 40 min
Yield: 4
Cuisine: Internacional
Ingredients: 500 grams salmon fillet, with skin; 100 milliliters olive oil; onion powder; garlic salt; pepper; parsley; 1/2 cups olive; 50 grams sesame seed; 4 tablespoons olive oil; water

40 mins

Low

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Heryka Andrea Mendivil

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To enjoy the maximum essence of salmon, ideal for the most demanding palates or novices in the preparation and taste of it. A simple dish full of flavor that you will love.

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Ingredients

4 portions

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Preparation

Rinse and part in 4 parts salmon fillet; leave the skin.

Add all the spices to taste, you can start with the garlic salt, onion powder and pepper.

Preheat the pan. Add about 3 tablespoons of olive oil for each piece of salmon.

Leave to fry over low heat for 5 to 10 minutes (this is to consider the taste of the diner).

For the tahini sauce: Preheat a skillet over low heat.

Add the sesame seeds, move until they change a little color (a little more toasted).

Empty the seeds in the blender, add the olive oil, water (this is left to consideration of the desired consistency).

Add salt; my recommendation would be 1/4 of a tablespoon (this is also to the taste).

Blend everything and pour in a separate jar.

PRESENTATION

You can decorate the piece of salmon by adding the tahini sauce, the sprigs of parsley and olives. Accompany with a salad of spinach, red pepper, tomato and celery.

TIPS

You can start with the salmon, but when you add all the spices, you can let it rest in a bowl, while you prepare the tahini sauce or the salad, it improves the flavor and you will eat hot at the time of serving it. Do not leave too much time the sesame seeds in the pan, and never stop moving them when they are in the heat, my recommendation is 2 to 4 min. apróx if they roast too much they become bitter. Salt and water play a very important role, you can try with 1/4 tablespoon of salt and if necessary your palate add more. Regarding water do not add more than 100 ml. at the first time, if you do not want it so thick add more, until you get the desired consistency. Add the jitómate to the salad until the end to ev