This is a great recipe for a variety of different fish anytime of year!
Zingy Creamy Tahini Salmon
| Servings |
| 2people |
|
|
Ingredients
- 1pound fresh, wild caught salmonor whitefish or trout!
- 1/4cup TR Zingy Creamy Tahini
- 2whole lemons1 sliced for cooking, 1 wedged for serving
- 1 cup quinoa or rice
- 1/2cup organic cherry or grape tomatoes
- 1/4 cup feta cheese
- 2 Tbsp kalamata olivesyou could sub capers for these if you prefer, just be careful not to add to many as they're salty!
- 1 whole diced fresh organic cucumber
- 1/4 cup red onionoptional
Instructions
- Cut fish into portioned filets and place skin down on pan.
- Drizzle a few tablespoons of TR Zingy Creamy Tahini Vinaigrette over he filets and top with lemon slices.
- Broil in the over on a low setting.
- While the fish cooks, prepare rice or quinoa according to instructions.
- Next, slice your cucumbers, tomatoes, and olives into small pieces and set aside until rice/quinoa is done at which point, mix these into the rice.
- Check your fish. You'll know it's ready when it flakes easily with a fork and is no longer pink or translucent in the center.
- Serve fish on a bed of rice/quinoa mixture with an extra side of TR Zingy Creamy Tahini Vinaigrette and a lemon wedge, and enjoy!
