Roasted Salmon with Tahini dressing.

Roasted Salmon with Tahini dressing.

Roasted Salmon with Tahini dressing.


800 grams fresh Salmon fillet (skinned and pin boned)

Seeds from 1 pomegranate

1/2 cup shredded flat leaf parsley

Salt and pepper to taste

1 tablespoon olive oil




Pre-heat oven to 180 degC

Rub oil over fish, and season with salt and pepper. Place onto lined baking sheet and bake for 12 minutes, longer for well done. Remove from baking sheet and place on platter. Drizzle tahini dressing on salmon and sprinkle over pomegranate seeds and parsley. Serve immediately with roasted potatoes and a green leaf salad. * Salmon may also be individually portioned, if so bake for 10 minutes.




Tahini Sauce.




1 cup tahini sesame seed paste (made from light colored seeds)

3/4 cup lukewarm water, or more for consistency

3 cloves raw garlic (or 5 cloves roasted garlic)

1/4 cup fresh lemon juice (or more to taste)

1/4 tsp salt (or more to taste)


Method for tahini sauce.


Combine all ingredients together and pulse until well combined in a food processor. The sauce will tighten initially then loosen. The consistency of this sauce is dependent upon personal taste. Simply add more water and lemon juice to thin it out. If a food processor is unavailable, mince the garlic on a microplane and combine well in a large bowl with a whisk. It will keep for 2 days, covered and refrigerated.