Salmon with Lemon-Ginger Tahini Sauce

Salmon is such a great weeknight dinner.  It’s quick to thaw, fast to cook, versatile to flavor & oh so good to eat!  The only downside is that lots of salmon recipes seem to have sugary sauces that go on top.  In my search for no-sugar recipes, I came across this one.  It’s really quite lovely!  

Ingredients

  • 1-2 T sesame or olive oil
  • 1 lg wild salmon fillet (2-1/2 – 3 lbs)
  • Salt & Pepper
  • 2 T tahini
  • 1 T soy sauce
  • 4 T ginger, minced
  • 1/2 t turmeric, minced
  • 2 t garlic, minced
  • Juice from 2 lemons
  • Zest from 2 lemons
Preheat oven to 350 deg.  Oil the bottom of a large baking sheet (or line with aluminum foil).  Prepare the salmon by rubbing with oil & sprinkling liberally with salt & pepper.
 
Mix tahini, soy sauce, ginger, turmeric, garlic, lemon juice & lemon zest together to form a thick paste.  Spread over top of salmon & then lay salmon skin-side down onto pan.
 
Bake for approximately 40-45 min or until salmon is cooked through & flakes apart easily.  Serve & enjoy!
 
Recipe adapted from Fast Like A Girl.

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