Crispy Fish with Tahini Yoghurt & Walnut Herb Salad

Crispy Fish with Tahini Yoghurt + Herby Walnut Salad

Crispy Fish with Tahini Yoghurt + Walnut Herb Salad

This is my idea of the perfect midweek dinner… It’s fast, it’s fresh, it’s tasty. And with the tahini, fish and walnuts, it’s super satisfying without weighing you down. Did I mention it’s tasty?

I love this mix of tahini and yoghurt as a sauce / base to serve with different types of protein. It’s just as delicious as hummus but with a fraction of the carbs. Tahini is a paste made from ground sesame seeds. It can be tricky to track down but my supermarket and health food store stock it. If you can’t find tahini see the ‘variations’ below for alternatives.

enough for: 2
takes: 30 minutes

100g (3.5oz) walnuts
100g (3.5oz) tahini
100g (3.5oz) Greek yoghurt
1 large clove garlic, finely chopped
2 salmon fillets
1 bunch mint (leaves picked)
1 bunch coriander / cilantro (leaves picked)
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil

1. To roast the walnuts, place on an ovenproof tray and pop in the oven 200C (400F) for about 12 minutes or until they smell all nutty. If you’re short on time or energy use pre-roasted nuts or just skip this step.

2. While the nuts are roasting, mix tahini, yoghurt and garlic in a medium bowl to make your sauce. Taste and season with salt and pepper.

3. Rub salmon with some oil and season with salt. Cook in a small frying pan on a medium high heat for 3 minutes skin side down. Turn and cook for another 3-4 minutes on the second side or until cooked to your liking.

4. While the salmon is cooking, make the salad by combining mint, coriander, walnuts, lemon juice and extra virgin olive oil in a medium bowl. Toss until well combined.

5. To serve, divide the tahini sauce between two plates. Top with cooked salmon (crispy skin side up) and place herby salad on the side.

Variations

no tahini – replace with sunbutter, cashew butter or almond butter. Or replace the whole sauce with store bought hummus.

dairy-free – replace yoghurt with coconut cream and a squeeze of lemon or use coconut yoghurt.

different fish – I love crispy salmon but any fish fillets will work well here.

different protein – the sauce and salad are also amazing with lamb chops, lamb fillets or even a steak.

easier – use all mint or all coriander (cilantro) instead of both. Or skip the salad and serve with washed salad leaves instead.

nut-free – skip the walnuts in the salad or replace with cooked chickpeas or lentils (carb alert!). Or use roast broccoli or cauliflower florettes.

vegetarian – replace fish with roast mushrooms, roast eggplant (aubergine) halves or pan fried eggplant slices (aka eggplant ‘steaks’)

carb lovers / more substantial – serve with warm flat bread.

Waste Avoidance Strategy

walnuts / tahini / garlic / extra virgin olive oil – keep them in the pantry.

greek yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

salmon fillets – freeze them.

mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.

coriander – freeze it in a plastic bag.

Crispy Fish with Tahini Yoghurt + Herby Walnut Salad-2

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{ 2 comments… read them below or add one }

Jenna September 29, 2017

Jules, have you ever tried making salmon bacon with the skin? SO yummy. I have the feeling you would like it.

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jules September 29, 2017

You know I haven’t Jenna but I had brunch out on Thursday and had this amazing salmon skin and I thinking I should cook something like this!
Thanks for the reminder – you’re right totally up my alley
Jx

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