Zingy Creamy Tahini Salmon
fresh, wild caught salmon
or whitefish or trout!
TR Zingy Creamy Tahini
1 sliced for cooking, 1 wedged for serving
quinoa or rice
organic cherry or grape tomatoes
you could sub capers for these if you prefer, just be careful not to add to many as they’re salty!
fresh organic cucumber
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!