Recipe courtesy of Roger Mooking
Tahini Grilled Salmon with Sauteed Spinach, Beets with Sesame Seeds, Eggplant Puree and Tahini Sauce
Total:
2 hr
Active:
50 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr
Active:
50 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Tahini Grilled Salmon:
  • Vegetable oil, for grilling
  • 1/4 cup soy sauce
  • 1/4 cup tahini
  • One 20-ounce salmon fillet, cut into 5-ounce portions, skin removed and reserved
Crispy Salmon Skin:
  • Reserved salmon skin
  • Salt and freshly ground black pepper
Sauteed Spinach:
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1 bunch spinach, stems removed and washed
  • Salt and freshly ground black pepper
Beets with Sesame Seeds:
  • 1/4 cup red wine vinegar
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 3 large beets
  • 1 cup sesame seeds
Eggplant Puree:
  • 2 large eggplants, cut in half lengthwise, flesh scored
  • 1/3 cup tahini
  • 2 tablespoons olive oil
Tahini Sauce:
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 1/4 cup tahini
  • 1 tablespoon honey
  • 1/2 tablespoon sesame oil
  • Juice of 1/2 lemon
  • Salt

Directions

For the tahini grilled salmon: Preheat the grill to medium and lightly oil the grates. Mix the soy sauce and tahini in a bowl. Brush the salmon on both sides with the tahini soy sauce and place on the grill. Cook the salmon for about 3 minutes on each side and remove from the grill.

For the crispy salmon skin: Preheat the grill to medium-high heat. Sprinkle the salmon skin with salt and pepper and place on the grill skin-side down. Once the skin begins to bubble, flip and grill until the salmon skin is completely crisp. Remove the salmon skin from the grill, place on a paper towel, cut in half and set aside.

For the sauteed spinach: Heat the oil in a saute pan over medium heat. Once the oil is hot, add the garlic and shallots and saute until tender. Add the spinach and toss to incorporate until the spinach has wilted. Season with salt and pepper and remove from the heat.

For the beets with sesame seeds: Place the red wine vinegar, salt, sugar and beets in a pot filled with cold water. Bring to a boil, then reduce to a simmer and cook until tender, 15 to 20 minutes. Remove the beets from the liquid and cool slightly. Wearing gloves, remove the skins of the beets and cut into bite-size pieces. Before serving, place the beets on a plate and sprinkle with sesame seeds.

For the eggplant puree: Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.

Place the eggplant skin-side up on the prepared tray and roast until the eggplant has caramelized and cooked, about 30 minutes. Remove from the oven and scoop the flesh into a food processor. Add the tahini and olive oil and puree until smooth.

For the tahini sauce: Place the sour cream, milk, tahini, honey, sesame oil, lemon juice and salt to taste in a bowl and stir to incorporate. Cover and place in the fridge until serving.

To assemble: Spoon the eggplant puree in the center of a plate. Place the sauteed spinach on top of the puree. Place the tahini grilled salmon over the sauteed spinach. Drizzle the tahini sauce around the center of the dish. Scatter the beets with sesame seeds around the plate. Garnish with the crispy salmon skin.

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