Zingy Creamy Tahini Salmon
  • 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
  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!