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Salmon with tahini sauce

This colourful fish supper is ready in just half an hour, served on a bed of couscous with crunchy cucumber and pomegranate seeds

  • Prep: 20 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 506
  • Carbohydrates 31
  • Saturated Fat 4
  • Sugar 7
  • Protein 34
  • Fat 26
  • Fibre 6
  • Salt 0.2

Nutrition per serving

  • Calories 506
  • Carbohydrates 31
  • Saturated Fat 4
  • Sugar 7
  • Protein 34
  • Fat 26
  • Fibre 6
  • Salt 0.2

Ingredients

  • 140g couscous
  • 4 skinless salmon fillets
  • 1 tbsp olive oil
  • 4 tbsp tahini
  • 2 lemons, 1 juiced, and 1 cut into wedges
  • ½ cucumber, chopped into small pieces
  • 1 pomegranate, seeds only
  • small pack flat-leaf parsley, chopped

Method

  1. Tip the couscous into a large heatproof bowl and pour over 400ml boiling water. Cover with cling film and leave to stand for 8-10 mins while you cook the fish.

  2. Heat a large, non-stick frying pan over a medium heat. Brush the salmon fillets with olive oil and fry for 5 mins on one side or until opaque halfway up the side of the fillet. Flip the fillets over carefully and cook for another 1-2 mins or until cooked through, then remove from the heat.

  3. Mix the tahini with the lemon juice and a splash of water to make a sauce.

  4. Drain any excess water from the couscous and tip into a bowl, adding the cucumber, pomegranate seeds and parsley. Serve the salmon on top of the couscous, with lemon wedges on the side and the tahini sauce poured over or served alongside.

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