Salmon with the greenest tahini sauce from Food52 by Sara Dickerman

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Notes about this recipe

  • Laura on March 11, 2016

    The cooking method for the salmon (stovetop sear, pan-roasting in oven for a few minutes) produced really nicely cooked fillets. I was less thrilled with the sauce -- it was quite tedious to prepare and I felt it had too much tahini relative to the green elements -- tahini was the primary flavor. On the other hand, it was a lovely light green color, perfect for spring. I might try it again and just cut back on the tahini. I didn't bother with the cucumber and radish salad, although I'm sure that would add a nicely refreshing accompaniment.

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