Tahini, a Middle Eastern paste made from crushed sesame seeds, adds a lovely nutty taste to this easy pan-fried salmon dish. It goes well with the bulghar wheat salad, which is full of fresh flavours and texture.
In a hot pan, fry the salmon presentation side down first for 2 minutes on each side or until cooked.
Meanwhile, to make the salad, chop the cucumber, tomatoes, red onion and yellow pepper then mix together in a bowl with the bulghar wheat and mint.
In a separate bowl mix together the sugar and lime juice then add to the salad.
Meanwhile, prepare the tahini sauce by whisking together all the ingredients until smooth. Serve the salmon with the bulgur wheat, salad and tahini sauce.
