Tahini Thai Glazed Salmon
Rated 5.0 stars by 4 users
Category
Tahini Thai Glazed Salmon
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
-
½ Soom Premium or Organic Tahini
- 4 Tbsp coconut aminos
- 2 Tbsp red chili paste
- 2 Tbsp rice vinegar
- 2 cloves garlic, minced
- Juice from 3 small limes
- ¼ cup canned coconut milk
1 lb. wild-caught salmon (about 4 filets)
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 Tbsp sesame oil
¼ cup chopped peanuts
- ¼ cup chopped green onion
- A handful of fresh cilantro (optional)
For the Tahini Thai Glaze
For the Salmon
For Serving & Garnish
Directions
For the Tahini Thai Glaze: In a medium bowl, whisk together the tahini, coconut aminos, chili paste, minced garlic, rice vinegar, lime juice, and canned coconut milk. Whisk until a thick glaze forms. If needed, add a little more coconut milk to thin. The texture should be thick but easy to drizzle. Set aside.
Prepare the salmon by seasoning with sea salt and pepper, rubbing evenly over the surface of the fish.
Heat sesame oil in a large skillet over medium-high heat. Once hot, add the salmon, skin side down, and cook for about 3 minutes or until crisp. Gently flip the salmon and continue cooking for 2-3 minutes until salmon is cooked through. (Cook time will vary depending on thickness.) Careful not to overcook!
Once salmon is done, remove from heat and place each filet on a plate. Top with a dollop of Tahini Thai glaze, chopped peanuts, green onion, and cilantro (if using). Serve with cooked jasmine rice and sauteed veggies.
Recipe Note
Cooking Tips: Always cook the salmon skin side down first as it’s much easier to flip this way.
Leftover Glaze: Leftover Tahini Thai glaze stays fresh in an airtight container in the fridge up to 4 days. You may need to add water to thin it out as it thickens in the fridge.
Dietary Preferences: Gluten-Free
Seasonality: Winter, Spring, Summer, Fall
Photography Credits: Selena Sharpless of The Nutritious Kitchen
Kate
December 06, 2022
Great recipe! However, it makes an absolutely huge amount of sauce. I wish the recipe gave other ideas for what to do with the excess. Also, I only had one large lime, so used that instead of three small limes. I’d rather know how many tablespoons of lime juice we are aiming for here, as the amount coming from a given lime can vary greatly. Super delicious way to prepare salmon!