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Salmon with tahini sauce

Salmon with tahini sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This colourful fish supper is ready in just half an hour, served on a bed of couscous with crunchy cucumber and pomegranate seeds

Nutrition: per serving
NutrientUnit
kcal506
fat26g
saturates4g
carbs31g
sugars7g
fibre6g
protein34g
salt0.2g
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Ingredients

  • 140g couscous
  • 4 skinless salmon fillets
  • 1 tbsp olive oil
  • 4 tbsp tahini
  • 2 lemons , 1 juiced, and 1 cut into wedges
  • ½ cucumber , chopped into small pieces
  • 1 pomegranate , seeds only
  • small pack flat-leaf parsley , chopped

Method

  • STEP 1

    Tip the couscous into a large heatproof bowl and pour over 400ml boiling water. Cover with cling film and leave to stand for 8-10 mins while you cook the fish.

  • STEP 2

    Heat a large, non-stick frying pan over a medium heat. Brush the salmon fillets with olive oil and fry for 5 mins on one side or until opaque halfway up the side of the fillet. Flip the fillets over carefully and cook for another 1-2 mins or until cooked through, then remove from the heat.

  • STEP 3

    Mix the tahini with the lemon juice and a splash of water to make a sauce.

  • STEP 4

    Drain any excess water from the couscous and tip into a bowl, adding the cucumber, pomegranate seeds and parsley. Serve the salmon on top of the couscous, with lemon wedges on the side and the tahini sauce poured over or served alongside.

Goes well with

Recipe from Good Food magazine, July 2015

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A star rating of 3.5 out of 5.7 ratings
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