Asian salmon with pomegranate and tahini dressing - The Jewish Chronicle - The Jewish Chronicle

Ingredients

• 5 tbsp honey
• 2 tbsp tamari soy sauce (gluten-free)
• 1 tbsp sesame oil
• 2 tsp Japanese rice vinegar
• 1 tsp fresh ginger, minced
• 3 garlic cloves, minced
• Juice of ½ lime
• Cracked black pepper
• 750g whole salmon fillet
• 6 tbsp raw tahini
• 6½ tbsp cold water
• Juice of ½ lemon
• Sea salt
• 1-2 garlic cloves, minced (optional)