Salmon with Tahini and Fennel Salad

Salmon with Tahini and Fennel Salad — a step-by-step recipe on Flaavo.

• 4 tbsp tahini
• 8 tbsp lemon juice
• 4 piece salmon fillets
• 2 item small fennel bulbs, sliced
• 1 bunch mint
• 3 tbsp olive oil
• 2 tbsp water to thin sauce, estimated

1. Mix tahini and lemon juice, adding water gradually to make a pourable sauce.
2. Season salmon and cook in oil skin-side down until crisp. Turn and cook through.
3. Combine fennel and mint and serve with the salmon over tahini sauce.

Adapted from Stonesoup by Jules Clancy, page 65.