Wednesday, 7 May 2014

Tahini Salmon Steaks

This is quick and easy and perfect for a busy weekday dinner. The fish has a lovely subtle sesame flavour.

2 -6 ounce salmon steaks (1 inch thick)
1 tablespoon GF mayonnaise
1 tablespoon tahini paste
2 teaspoons water
1 teaspoon dried parsley flakes
1 teaspoon mirin
1/2 teaspoon GF low-sodium soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
fresh ground pepper to taste

Mix together the mayonnaise, tahini, water, parsley, mirin, soy sauce, ground ginger and garlic powder in a re-sealable plastic bag.
Add the fish and gently swish to coat both sides; place in the refrigerator for 6 hours.
Coat a rimmed baking sheet with non-stick spray and lay the fish down on baking sheet; sprinkle the fish with fresh ground pepper.
Place in a preheated 425 degree Fahrenheit oven and cook for about 15 minutes, depending on thickness of fish, until it flakes when poked with a fork.
Optional: If you like a bit of a crust on your salmon, give this a broil for a couple of minutes.
Remove from oven and serve.

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Have you tried this recipe?? Tell us how it turned out :)