Tahini Grilled Salmon with Sauteed Spinach, Beets with Sesame Seeds, Eggplant Puree and Tahini Sauce

Ingredients

• Vegetable oil, for grilling
• 1/4 cup soy sauce
• 1/4 cup tahini
• One 20-ounce salmon fillet, cut into 5-ounce portions, skin removed and reserved
• Reserved salmon skin
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 shallot, minced
• 1 bunch spinach, stems removed and washed
• 1/4 cup red wine vinegar
• 2 tablespoons salt
• 2 tablespoons sugar
• 3 large beets
• 1 cup sesame seeds
• 2 large eggplants, cut in half lengthwise, flesh scored
• 1/3 cup tahini
• 2 tablespoons olive oil
• 1/2 cup sour cream
• 1/3 cup milk
• 1 tablespoon honey
• 1/2 tablespoon sesame oil
• Juice of 1/2 lemon
• Salt