SALMON WITH TAHINI SAUCE

Salmon with tahini sauce image

This colourful fish supper is ready in just half an hour, served on a bed of couscous with crunchy cucumber and pomegranate seeds

Provided by Miriam Nice

Categories Dinner, Fish Course, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8

Ingredients

140g couscous
4 skinless salmon fillets
1 tbsp olive oil
4 tbsp tahini
2 lemons , 1 juiced, and 1 cut into wedges
½ cucumber , chopped into small pieces
1 pomegranate , seeds only
small pack flat-leaf parsley , chopped

Steps:

Tip the couscous into a large heatproof bowl and pour over 400ml boiling water. Cover with cling film and leave to stand for 8-10 mins while you cook the fish.
Heat a large, non-stick frying pan over a medium heat. Brush the salmon fillets with olive oil and fry for 5 mins on one side or until opaque halfway up the side of the fillet. Flip the fillets over carefully and cook for another 1-2 mins or until cooked through, then remove from the heat.
Mix the tahini with the lemon juice and a splash of water to make a sauce.
Drain any excess water from the couscous and tip into a bowl, adding the cucumber, pomegranate seeds and parsley. Serve the salmon on top of the couscous, with lemon wedges on the side and the tahini sauce poured over or served alongside.

Nutrition Facts : Calories 506 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium