I pan fried a few fillets of wild Alaskan king salmon seasoned with salt in pepper in olive oil and butter until flesh was crusted and browned and skin was crispy. For the salad I diced cucumber, cherry tomatoes, shallot, rough chopped arugula and feta and poured my creamy tahini dressing over and combined. To assemble I did a dollop of tzatziki spread into the bottom of the bowl, bed of rice, big helping of creamy tahini salad, and a salmon filet topped with more tzatziki and pickled shallots.
::CREAMY TAHINI DRESSING::
Combine all the following in a small jar and shake vigorously until smooth
1/4 cup olive oil
1/2 cup tahini
1/2 cup water (can make it thinner to your preference with more water)
1 tsp Dijon
1 Tbs honey
Pinch of salt
Juice of 1/2 lemon
::FOR THE TZATZIKI::
1 1/2 cups plain full fat Greek yogurt
Juice of 1 lemon
3 garlic cloves, grated or finely minced
1/2 cucumber, peeled, seeded and grated
2 Tbs olive oil
1 tsp salt
1/2 ish cup combined chopped fresh mint and/or dill (I also used some basil because I had some to use up!)
Pour salt over grated cucumber and combine and set aside. Pour olive oil over minced garlic and set aside. Combine yogurt, chopped herbs, lemon. Now squeeze out excess moisture from cucumber into a bowl or sink to discard don’t rinse, you want it salty!) and add cucumber to yogurt, add garlic olive oil and combine. Enjoy!
Don’t forget to eat WILD salmon, not farmed!
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