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You are here: Home / Recipes / Zingy Creamy Tahini Salmon

May 15, 2017 by Jessica

Zingy Creamy Tahini Salmon

This is a great recipe for a variety of different fish anytime of year!

Print Recipe
Zingy Creamy Tahini Salmon
Servings
people
Ingredients
  • 1 pound fresh, wild caught salmon or whitefish or trout!
  • 1/4 cup TR Zingy Creamy Tahini
  • 2 whole lemons 1 sliced for cooking, 1 wedged for serving
  • 1 cup quinoa or rice
  • 1/2 cup organic cherry or grape tomatoes
  • 1/4 cup feta cheese
  • 2 Tbsp kalamata olives you 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 onion optional
Servings
people
Ingredients
  • 1 pound fresh, wild caught salmon or whitefish or trout!
  • 1/4 cup TR Zingy Creamy Tahini
  • 2 whole lemons 1 sliced for cooking, 1 wedged for serving
  • 1 cup quinoa or rice
  • 1/2 cup organic cherry or grape tomatoes
  • 1/4 cup feta cheese
  • 2 Tbsp kalamata olives you 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 onion optional
Instructions
  1. Cut fish into portioned filets and place skin down on pan.
  2. Drizzle a few tablespoons of TR Zingy Creamy Tahini Vinaigrette over he filets and top with lemon slices.
  3. Broil in the over on a low setting.
  4. While the fish cooks, prepare rice or quinoa according to instructions.
  5. 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.
  6. 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.
  7. 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!
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