Oct 16, 20191 min
Serves 2
INGREDIENTS
Salmon:
Fresh parsley
4 pieces of salmon
3-4 tbsp. tahini
5-6 tbsp. lemon juice
2 tsp. yogurt
Bread crumbs
Chili powder
Salt, to taste
Broccolini Salad:
1 can chickpeas
1 package (about a dozen stems) broccolini
Fresh ricotta cheese
Fresh olive oil, to drizzle
Pine nuts
Crushed red chilis
DIRECTIONS:
In a bowl, combine tahini paste with lemon juice, yogurt, and a few drops of water. Mix thoroughly until the sauce is running, but not super liquidy. In a separate plate, sprinkle breadcrumbs and chopped parsley. Take the salmon, and squeeze remaining lemon juice directly on top. Sprinkle the salmon with salt and chili powder. Meanwhile, place olive oil on a frying pan and place on stove over medium heat. Dip the top of the salmon into the tahini mix, and then generously into the breadcrumb mixture. Once the pan is heated through, place herb side down into pan. Once the herbs and tahini have seared themselves into the tahini (about 5-6 minutes) flip to the other side. Cook on both sides until the salmon is cooked through and serve.
For the salad, boil broccolini in water and salt until tender. To serve place chickpeas, add broccolini on top (still warm). Take a dollop of ricotta cheese and plate on top. Roast pine nuts in a pan (without oil) until they brown. Sprinkle on top and drizzle with olive oil, salt, and crushed red chilis. Enjoy!
#dinner #salad #fish #salmon #healthy #fresh