Ahlan! Today, we travel to the Palestinian coast where fish is served oceanside with a variety of delectable mezze dishes. In this succulent dish, I poach salmon fillets in a tangy and slightly sweet tahini-honey sauce until juicy and tender. Toasted pine nuts, parsley, and pomegranate arils are then added for freshness and crunch. And while tahini is a traditional ingredient for meat and fish dishes, honey is usually reserved for sweets. This, however, is my own twist on the traditional and oh how beautifully do these flavors complement one another. Indeed, a truly flavorsome Eastern Mediterranean delicacy that is both highly enjoyable and healthy. Come! Take a seat with us and immerse yourself in a most entertaining festivity for the senses.
INGREDIENTS/ SERVES 5
7 tablespoons tahini (sesame paste)
juice of 2 large lemons
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup (120 ml.) water
4 tablespoons olive oil
1 large onion, finely sliced into rings
4 garlic cloves, smashed and finely chopped
5 salmon fillets (about 600 gr.)
parsley, chopped, for garnish
handful of pine nuts, lightly toasted
1. Whisk together the tahini, lemon juice, honey, salt and pepper until smooth and creamy. Then, slowly add the water while whisking until well combined. Taste, and add additional salt to your liking.
2. Heat a medium-large skillet over medium fire and add the olive oil, onion, and garlic. Sauté for about 10 minutes or until the onion becomes transparent and lightly golden.
3. Stir the tahini sauce into the skillet and add the salmon fillets, skin-side up. Leave to simmer away over medium-low heat for about 8 minutes. Flip the salmon pieces over and simmer for an additional 6 minutes or until cooked to your liking.
4. Garnish with parsley, pine nuts, and/or pomegranate arils and molasses. Serve right away with some baked potato wedges and/or a fresh tabouli salad. And most importantly, enjoy in good company.