Just something I whipped up because I bought Tahini for a different recipe and need to use it up. For those that don’t know, Tahini is basically a sesame seed paste, and it has a wonderful nutty flavor. Serve this over rice and with my stir fried cabbage for a complete meal.
- 1 salmon filet
- 3/4 C. maple syrup
- 3 Tbsp. Tahini
- 1 Tbsp. Sambal Oelek
- 1 tsp. sesame oil
- 1/4 C. soy sauce
- 3 cloves garlic, minced
- 2 tsp. fresh ginger, minced
- 1/4 C. canola oil
- toasted sesame seeds (for garnish)
- 1 C. mayonnaise
- 3-4 Tbsp. Sriracha sauce
- 1-2 Tbsp. sweetened condensed milk
Combine all ingredients except for sesame seeds in a large ziplock back. Marinate salmon for at least 30 minutes, up to an hour.
Preheat oven to 375°.
Remove fish from marinade and place in an oven proof baking dish lined with foil and sprayed with cooking spray. Reserve marinade.
Cook fish for 25 minutes, until it flakes easily with fork.
While fish is cooking, transfer your marinade to a saucepan and bring to a boil. Reduce heat and simmer until slightly thickened, about 10 minutes.
Cook rice (if using).
Mix Sriracha and condensed milk with mayo.
To serve, place a piece of salmon over a helping of rice. Drizzle with marinade sauce and then drizzle with Sriracha sauce. Top with toasted sesame seeds.