This pan seared salmon with candy tahini sauce was actually a memorable dish, match for household and particular visitors! Not solely was it a easy recipe to execute, the flavors of the dish simply captured that conventional Japanese Mediterranean essence.
As to the execution of the recipe, a phenomenal, crispy golden crust was simply achieved on the salmon utilizing the really useful cooking instances and temperatures.
I discovered that after cooking the salmon, I had about 2 tablespoons of oil left within the pan. As a substitute of including the extra 3 tablespoons of olive oil to it, I worn out the previous oil and began with a recent 3 tablespoons to sauté the onions. This labored effectively and the onions had been gentle and translucent in about 10 minutes.
After including the garlic, cumin after which the tahini sauce to the pan, the combination thickened and decreased by a few quarter at 5 minutes. on simmer. As a result of I wished a barely thinner sauce, I added a contact of water and solely cooked the salmon for an additional minute after it was returned to the pan. Excellent consistency ultimately.
My garnishes included all that had been prompt and I wouldn’t skip any of them after I make it once more.
My first chew was a definitive WOW! A wonderfully cooked piece of salmon with a crispy exterior, bathed in a barely candy, earthy, nutty tahini/pomegranate molasses sauce. And the added crunch from these pomegranate seeds and toasted pine nuts, together with the recent parsley actually pushed this already superb dish over the sting.
I did serve this dish with a facet of lemon Israeli couscous, which was scrumptious. I discovered, nonetheless, that it competed considerably with the array of flavors within the sauce and from the salmon. Therefore, I might advocate an easier facet dish akin to plain white rice, quinoa, couscous, or simply some flatbread to take in each little bit of that fantastic sauce.
