Walnut And Herb Stuffed Salmon With Spicy Tahini Sauce Recipes

WALNUT AND HERB-STUFFED SALMON WITH SPICY TAHINI SAUCE

Walnut and Herb-Stuffed Salmon with Spicy Tahini Sauce image

Provided by Suzanne Husseini

Categories Herb Sauté Ramadan Dinner Walnut Salmon Cilantro Parsley Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield 46 servings

Number Of Ingredients 14

Ingredients

Two 1 lb salmon fillets, skin on, center-cut and trimmed to be the same size
1 tsp cinnamon
1/2 cup walnuts, toasted
4 cloves garlic, minced
1/2 cup fresh cilantro, chopped coarsely
1/2 cup flat-leaf parsley, chopped coarsely
Juice of 1/2 lemon
Zest of 1 lemon
4 hot red chilies, seeded and chopped
1 tsp paprika
1 tsp cumin
1/4 cup extra virgin olive oil
Salt and pepper
Kitchen twine

Steps:

Preheat the oven to 375°F. Prepare the salmon fillets by trimming the extra thin belly part. Use tweezers to pull out any bones. Blot dry and sprinkle half of the cinnamon on the meat side of each fillet and set aside to make the filling.
In a food processor, place the walnuts, garlic, cilantro, parsley, lemon juice and zest, chilies, paprika, cumin, cinnamon, olive oil, salt and pepper. Pulse a couple of times until all the ingredients are chopped. Don't overprocess-try to keep a slightly coarse texture.
Place one fillet skin side down on a working surface and place enough of the spicy walnut filling to fully coat the fish. Cover with the other fillet skin side up. Using the kitchen twine, gently tie up the fish to ensure the filling stays in place. Drizzle olive oil in the baking dish and put in the prepared fillet, drizzling a little more oil on top. Season with salt and pepper. Bake for about 20-25 minutes until done. Serve with tabbouleh and spicy tahini sauce on the side to drizzle over the cooked fish.

WALNUT-CRUSTED SALMON

Walnut-Crusted Salmon image

Whenever I can get salmon for a good price, I always turn to this simple and delicious recipe. It's good served with mashed potatoes and fresh green beans, too. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Steps:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon., Bake 12-15 minutes or until topping is lightly browned and fish just begins to flake easily with a fork.

Nutrition Facts : Calories 295 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 243mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

EASIEST BAKED SALMON WITH LEMON TAHINI SAUCE

Easiest Baked Salmon With Lemon Tahini Sauce image

The easiest baked salmon is roasted whole on a sheet pan and topped with a quick lemon tahini sauce that's nutty, fresh and perfect for fish.

Provided by Miss AK

Categories Fish

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 lb. Moink salmon fillet (or salmon fillets)
1 tsp. olive oil
1 + 1/2 tsp. salt, divided
1 + 1/2 tsp. black pepper, divided
1/3 cup tahini
1/2 lemon, juiced
1/4 tsp. garlic powder
1 Tbsp - 1/4 cup water (this will depend on the consistency of your tahini, which differs by brand & batch)

Steps:

Preheat the oven to 400F.
Place the salmon fillet on a sheet pan and drizzle on olive oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper.
Place in the oven for about 20-25 minutes, or until the salmon flakes apart easily in the middle.
In the meantime, mix together the tahini, lemon juice, garlic powder, remaining salt, remaining pepper, and 1 tablespoon of the water. Gradually add more water, if needed, until you reach your desired consistency. I like my sauce runny enough to drizzle, but thick enough that it sticks to what I dip it in.
When the salmon is done, drizzle on the tahini sauce, or serve it on the side and dig in!

Nutrition Facts : ServingSize 4 oz., Calories 455 calories, Sugar 0 g, Sodium 821 mg, Fat 32 g, SaturatedFat 5 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 9 g, Fiber 5 g, Protein 33 g, Cholesterol 45 mg

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