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Pan Seared Salmon with Herbed Garlicky Tahini and Saffron Onions

Pan Roasted Salmon with Herbed-Garlicky Tahini and Saffron Onions

Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
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Servings

4 Servings

Ingredients

  • 2 tablespoons extra virgin olive oil 
  • 2 cups flat-leaf parsley 
  • 1 bunch of scallions green stems only 
  • ¼ cup cilantro leaves 
  • ¼ cup mint leaves 
  • Zest and juice of 3 large lemons 
  • 8 garlic cloves peeled 
  • ½ teaspoon toasted cumin seeds 
  • 1 cup good quality tahini 
  • 2-3 tablespoons water 
  • Kosher salt 
  • Freshly cracked black pepper
  • Extra virgin olive oil 
  • 1 large Spanish onion thinly sliced 
  • Pinch of saffron threads 
  • Kosher salt 
  • Freshly ground black pepper 
  • Extra virgin olive oil
  • 4 6-ounce salmon fillets, skin off and bones removed 
  • Kosher salt 
  • Freshly cracked black pepper
  • 1 lemon sliced 

Instructions

  • Garlicky Tahini
  • Place a small sauté pan over medium heat. Add evoo, parsley, scallion greens, cilantro, and mint. Sear leaves for 20 seconds 
  • Transfer leaves to blender or food processor. Add lemon zest and juice, garlic, and cumin seeds. Process until a green puree forms. 
  • Strain mixture through a sieve, being sure to press on solids to get as much juice out as possible. 
  • Mix herb and garlic juice with tahini. If tahini gets thick and seizes, add a few teaspoons of water to thin it out. Adjust seasoning with salt and pepper. 
  • Store sauce, covered, in refrigerator for up to 5 days or freeze for 1 month. 
  • Saffron Onions
  • Place a sauté pan, lightly coated with evoo, over medium-high heat. Add onions and saffron, and cook, stirring occasionally, for 7 to 10 minutes until onions are medium brown and beginning to crisp up on edges. Season with salt and pepper. 
  • Salmon
  • Place a medium sauté pan, lightly coated with evoo over medium heat. 
  • Pat dry salmon and season with salt and pepper. 
  • Place fillets, top side down (this is called presentation side because it is the side you see on the plate) and lemon in pan. DON’T TOUCH THE FISH! Let a crispy surface build up while the fish is browning. After about 3 to 5 minutes, gently lift a corner of one fillet. If it’s brown and crispy, flip the fillets over. Remove from the heat and cover. Allow to finish cooking off the heat for 3 minutes more. 
  • To serve, place a mound of onions on serving platter or individual plates. Nestle fish on top of onions and drizzle with tahini sauce. Top with cooked lemon slices.