Tahini and Tamarind Glazed Salmon with Kadaif Topping
Creamy, earthy tahini, sweet and sour tamarind paste, flaky rich salmon, and then the crispy, party-in-your-mouth kadaif make this fish the most un
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 1/2 teaspoon coarsely ground Gefen Black Pepper
- 8 (1 and 1/2 inch) fillets of salmon (with or without skin)
- 2 tablespoons Gefen Maple Syrup
- 2 tablespoons olive oil
- 1/2 cup pomegranate seeds, for garnish
- 1 and 1/2 teaspoons kosher salt
- 1/2 cup Haddar Baracke Tahini or other tahini paste
- 2 tablespoons + 1 teaspoon tamarind concentrate
- 4 cups frozen kadaif, defrosted
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