Maple Tahini Roasted Salmon
¼ cup tahini
¼ cup pure maple syrup, dark or amber
2 tablespoons soy sauce (or tamari to go gluten free)
1 garlic clove, grated or minced
1 teaspoon grated fresh ginger root
1 ½ pound boneless skinless salmon
sesame seeds and scallions for garnish, optional
together tahini, maple, soy sauce/tamari, garlic and ginger in a baking dish.
Spoon 2 tablespoons of the tahini mixture into a small dish and set in the
refrigerator for step 4.
Place salmon in the marinade, and turn to coat. set in refrigerator 30 minutes.
preheat oven to 450 degrees F. Line a baking sheet with parchment.
and discard marinade. Arrange on the parchment lined baking sheet. Transfer the
baking sheet to the oven and roast until the salmon is cooked to desired
doneness, depending on thickness of salmon.
Check for doneness by probing the fish with a knife, it’s best if it flakes but is still slightly very slightly rare in the center. For ¾-inch thick filet 6 to 8 minutes. For 1-inch filets 7 to 9 minutes. And for thicker 9- 12 minutes.
Drizzle the reserved tahini sauce over the hot salmon. Sprinkle with sesame seeds and scallions. Serve immediately.
Adapted from Healthy Seasonal Recipes