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Poached Salmon and Tahini Sauce with Crunchy Salad

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.


  • For the tahini sauce

  • For the salad


  • 1.

    In a hot pan, fry the salmon presentation side down first for 2 minutes on each side or until cooked.

  • 2.

    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.

  • 3.

    In a separate bowl mix together the sugar and lime juice then add to the salad.

  • 4.

    Meanwhile, prepare the tahini sauce by whisking together all the ingredients until smooth. Serve the salmon with the bulgur wheat, salad and tahini sauce.

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Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Poached Salmon and Tahini Sauce with Crunchy Salad.


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