Tahini Salmon Steaks

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

INGREDIENTS

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

DIRECTIONS

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.