October 23, 2014

Tahini Salmon with Zucchini “Noodles”

Recipe: Eric Vellend

Lemony tahini sauce plays the perfect foil to rich salmon, while zucchini ribbons, quickly sautéed with garlic and chili, are a fun way to enjoy this verdant vegetable.


Fish and Sauce

  • 4 6-to8-oz. boneless salmon filets
  • Salt and pepper, to taste
  • 3 tbsp tahini (sesame seed paste)
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp water
  • 1⁄4 tsp minced garlic
  • Large pinch ground cumin


  • 4 medium zucchini, trimmed
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 red finger chili, seeded, thinly sliced
  • 1⁄4 cup chopped flat-leaf parsley



Yield: Serves 4

  1. Preheat oven to 425°F. Place fish on parchment-lined baking tray. Season with salt and pepper. Let stand at room temperature while you prepare rest of dish.
  2. To make sauce, place tahini in medium bowl. Gradually whisk in rest of ingredients. Season.
  3. On a mandolin fitted with julienne attachment, cut zucchini lengthwise
to get long strips, rotating until you reach the core. (Save cores for stock.)
  4. Bake salmon until just cooked through, 12 to 14 minutes. While salmon
is cooking, heat oil in large frying pan over medium heat. Add garlic and chili. Cook, stirring, 1 minute. Add zucchini. Raise heat to high. Cook, stirring, until just wilted, 2 to 3 minutes. Stir in parsley. Season.
  5. To serve, divide zucchini noodles among 4 plates. Top with salmon. Drizzle with tahini sauce.

Angus Fergusson


House & Home March 2014