Asian salmon with pomegranate and tahini dressing - The Jewish Chronicle
Keep it light and fruity this year with this Rosh Hashanah fish dish
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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
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