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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.


  • 2 onions, sliced

  • 4 x 125g salmon fillets

  • 100g bulghar wheat, cooked according to packet instructions

  • For the tahini sauce

  • 1 x 150g tub (0% fat Greek yogurt)

  • 1 tbsp tahini

  • 1 garlic clove, crushed

  • Lemon juice, to taste

  • ½ tsp freshly ground black pepper

  • For the salad

  • Cucumber, peeled, deseeded and chopped

  • 4 tomatoes, diced into rough chunks

  • 1 red onion, diced

  • 1 yellow pepper, diced

  • Handful of mint, chopped

  • Juice of 1 lime

  • 1 tsp caster sugar


  • 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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