Makes 4 servings
The winning blend of tahini, honey and soy creates a sauce that is used both as a glaze and as a dip. Try it also with barbequed meat or with noodles.
Ingredients:
4 salmon fillets, approx. 170 gr each
Canola oil or any other vegetable oil suitable for frying
Kosher salt, fresh ground black pepper
For the Glaze:
3 tbsp. raw Tahini
3 tbsp. honey
3 tbsp. soy sauce
½ glass beer, water or white wine
Preparation:
- Score thick part of Salmon to allow even roasting
- Mix glaze: Tahini, honey, soy and 3 tbsp. liquid (beer, water or wine)
- Heat heavy frying pan, add oil (enough to fry the fillets).
- Once hot place fish fillets in the pan with the skin facing downwards. Sprinkle with salt and pepper and fry for approx. 5 minutes until the skin is crispy and slightly brown. (Once the fish is cooked it will separate easily from the pan).
- Turn over and fry for approximately another 2 minutes, until the flesh color changes to orange.
- Turn over again so that the skin faces downwards. Lower the heat and gently brush the salmon with the Tahini glaze.
- Repeat glazing process (for approx. 3-4 minutes) until left with ¼ of the glaze in the bowl.
- Once glaze starts to drip from fish into the pan and to burn, mix in the remaining liquid (beer, water or wine). Let simmer until all the liquid evaporates. Turn off heat.
- Remove fillets and place on a serving plate. Pour remaining glaze over the hot fillets and serve.
Enjoy the compliments!
