Asian salmon with pomegranate and tahini dressing - The Jewish Chronicle
Keep it light and fruity this year with this Rosh Hashanah fish dish
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.thejc.com.
Cooking tools:
- Baking sheet
- Aluminum foil
- Baking parchment
- Oven
- Grill
- Serving platter
- Saucepan
- Stove
- Mixing bowl
- Measuring spoon
- Fork
- Spoon
- Chef's knife
- Cutting board
- Kitchen timer
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)
- 50g hazelnuts, toasted and roughly chopped
- 1 tbsp sesame seeds, toasted
- ½ pomegranate, seeds
- ½ lime, cut into wedges
- Coriander leaves
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Honey Pomegranate Salmon
koshereveryday.com
Salmon Salad with Sweet and Spicy Tahini Dressing
kosher.com
Tahini Salmon
kosher.com
Silan Salmon
kosher.com
Spiced salmon with jewelled rice salad recipe
sainsburysmagazine.co.uk
Salmon in Lemony Sauce
kosher.com
Salmon with tahini sauce recipe | Good Food
bbcgoodfood.com
Side of salmon with walnuts, tahini, mint and pomegranate molasses
smh.com.au