Pan Seared Salmon with Sweet Tahini Sauce

Instructions

Make the sweet tahini sauce

In a medium bowl, whisk the tahini, lemon juice, honey, 1/4 teaspoon of salt and water until smooth.

Make the pan seared salmon

Season each salmon fillet with 1/4 teaspoon of salt and freshly ground black pepper.

In a large skillet over medium-high heat, warm 2 tablespoons (30 ml) of olive oil. When the oil is hot, place the salmon pieces, skin side up, in the pan. Cook the fish for 3 minutes, reduce the heat to medium, gently flip the salmon, and cook it for 4 minutes more. Transfer the salmon to a plate. TESTER TIP: If your salmon fillets are thicker or thinner than 1 1/4 inches (3 cm), you'll need to adjust the cooking time slightly.

Add 3 tablespoons (45 ml) of olive oil to the skillet and stir in the onion. Reduce the heat to medium-low and cook until translucent, stirring often, 10 to 12 minutes.

Stir in the garlic and cumin and cook until fragrant, about 2 minutes. Pour in the prepared tahini sauce and simmer until it begins to thicken, 3 to 5 minutes. TESTER TIP: If the sauce becomes too thick, thin with water, 1 tablespoon at a time until it reaches a smooth consistency.

Return the salmon fillets to the skillet and cook until heated through and the fish flakes easily, 1 to 2 minutes.

Serve with pomegranate seeds, pine nuts, parsley, and pomegranate molasses.

Entree