Salmon with Tahini and Fennel Salad

Name: Salmon with Tahini and Fennel Salad
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Cuisine: international
Ingredients: 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

Pan-cooked salmon with tahini sauce and fresh fennel.

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

Whisk the tahini with the lemon juice, then add water a spoonful at a time until the sauce pours easily.
Season the salmon and cook it skin-side down in hot oil until the skin is crisp, then turn and cook until just done.
Toss the sliced fennel with the mint. Spread the tahini sauce over plates and serve the salmon and fennel salad on top.

A halal adaptation inspired by Jules Clancy’s Stonesoup: 5 Ingredients | 10 Minutes (2010) · Photo: cyclonebill from Copenhagen, Denmark, CC BY-SA 2.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Varmr%C3%B8get_laks,_fennikel,_gulerod,_r%C3%B8dbede,_selleri,_persille_og_ristet_br%C3%B8d_(4907663161).jpg)