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 cri
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By HousiGirl
Westchester Cou...
on November 21, 2012
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Two thumbs up to the Salmon, eggplant and the sauce (used marscarpone as that's what I had on hand & it was quite tastey. The dishes exceeded my expectations! Also made the spinach which is how I usually enjoy it.
By LSKarhan
Centerville, OH
on February 04, 2012
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I must say that I hate that they bunch all the recipies together, because I only tried the Tahini Grilled Salmon, so that is what I am reviewing. It was excellent. Extremely simple but very tasty. I cooked the crispy skin as he instructs and it was good too. I did not make or use the "Tahini Sauce" he calls for, simply because I am avoiding dairy at this time, and really the fish was delicious without it. The spinach recipe is fairly simple and just about how I normally cook spinach anyway. I am not a beet lover, but do intend on trying this recipe. I keep trying with beets, although I have yet to find a recipe that doesn't taste like dirt to me - LOL. So, the Salmon and Skin are excellent!!
By EMason0327
on February 03, 2012
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this was delicious. my husband keeps asking me to make it again!
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