Tasty grilled salmon topped with crispy pieces of salmon skin from Roger Mooking.
Directions for: Tahini Grilled Salmon with Sauteed Spinach
Ingredients
Tahini Grilled Salmon1 Tbsp vegetable oil
cup tahini
cup soy sauce
1 20 oz salmon fillet, cut into 5 oz portions, skin removed and reserved
Crispy Salmon Skinreserved salmon skin from Tahini Grilled Salmon
salt and pepper
Sauted Spinach1 Tbsp olive oil
1 clove garlic
1 shallot, minced
1 bunch spinach, stems removed and washed
salt and pepper
Directions
Tahini Grilled Salmon1. Preheat grill to medium and lightly oil.
2. Mix tahini and soy sauce in a bowl.
3. Brush salmon on both sides with tahini soy sauce mixture and place on grill.
4. Cook for approximately 3 minutes on each side and remove from grill.
Crispy Salmon Skin1. Preheat grill to medium high heat.
2. Season salmon skin with salt and pepper, place on grill skin side down.
3. Once skin begins to bubble, flip and grill until salmon skin is completely crisp.
4. Remove Crispy Salmon Skin from grill, place on paper towel, cut in half and set aside until garnishing Tahini Grilled Salmon.
Sauted Spinach1. Heat oil in a saut pan over medium heat.
2. Once oil is hot, add garlic and shallot, saut until tender.
3. Add spinach and toss to incorporate until spinach has wilted.
4. Season with salt and pepper, remove from heat.
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