Carb-Wise: Middle Eastern Salmon with Spicy Tahini Sauce
Lemony Roasted Fennel, Cucumber & Almond Salad
Cooking time
25 minutes
Servings
2/4
Calories
440 /serving
Middle Eastern flavours team up with spring-forward ingredients for a low-carb meal that’s got crispness, crunch and a touch of heat. Gently browned salmon fillets rest atop a creative salad of sumac-roasted fennel, cool cucumber and fresh dill—with crackling almonds adding appeal to the textures. Spicy tahini sauce takes it over the top.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Lemon
- 1 Cucumber
- 1 Fennel bulb
- 15ml Sambal oelek
- 15ml Tahini
- 25g Almonds
- 1 Bunch of dill
- 9g Sumac (sumac, salt)
Contains: Almonds, Salmon, Sesame, Sulphites
You will need:
Oil
Medium pan (non-stick if possible)
Sheet pan
Parchment paper
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
5 g
Sodium
660 mg
Total Carb
17 g
Sugars
7 g
Protein
32 g
Fibre
7 g
Preparation
Roast the fennel
Preheat the oven to 450°F. Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the sumac and S&P. Roast, 14 to 16 min., until tender. In the last 4 min., add the almonds.
Mise en place
Meanwhile, pick the dill fronds off the stems; roughly chop the fronds. Halve the cucumber lengthwise; thinly slice crosswise on an angle. Juice the lemon.
Cook the salmon
Pat the salmon dry with paper towel; season with the remaining sumac. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the spicy tahini sauce
Meanwhile, in a small bowl, combine 1 tsp of the lemon juice, 1 tbsp water (double both for 4 portions), the tahini, sambal oelek and a pinch of salt.
Make the salad
In a medium bowl, combine the fennel, almonds, cucumber, ½ the dill, the remaining lemon juice, a drizzle of oil and S&P.
Plate your dish
Divide the salad between your plates. Top with the salmon. Drizzle with the spicy tahini sauce. Garnish with the remaining dill. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
