Zingy Creamy Tahini Salmon
Servings
2
people
Servings
2
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
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!