the magic of tahini
I’ve been having the best time with tahini lately. Tahini is the seed “butter” of toasted sesame seeds and a staple in Mediterranean and Middle Eastern cuisines. It combines the consistency of a drippy natural almond butter with the more complex umami flavor of sesame seeds. While most well-known for its role in hummus, tahini enhances everything from salad dressings and marinades to sweet pancake toppings, cookie bars, and brownies. In Greece, we drizzled plain tahini and honey over Greek yogurt everyday with breakfast.
What makes tahini so special and so versatile is the umami element, which adds beautiful complexity and richness to different flavor profiles:
- salty-sweet-umami-acidic ~ in this salmon marinade with maple syrup, soy sauce, and rice wine vinegar
- acidic-salty-herbaceous ~ in lemony dressings paired with fresh produce, herbs, olives, tzatziki, etc.
- sweet-salty-bitter ~ in desserts, baked goods, pancakes, and waffles featuring dark chocolate, maple syrup, marshmallows, etc. with a pinch of sea salt. (FYI, this dark chocolate tahini with sea salt is TO-DIE-FOR. Delicious on top of just about everything, and mind-blowing paired with coffee/buttery/caramely-flavored ice cream/gelato.)
marinade to glaze
First, simply mix the marinade ingredients, seal with the salmon, and refrigerate at least a few hours, up to overnight.
- tahini
- maple syrup
- soy sauce
- rice wine vinegar
- fresh minced garlic
- fresh minced ginger
- black pepper
- toasted sesame oil
I highly recommend wild king salmon for the richest flavor and an awesome fatty acid profile. In place of salmon, arctic char and steelhead trout are perfect options that can be used interchangeably! (The fish in these photos is in fact arctic char.)
Then, roast the salmon at 425º for just 5-8 minutes (depending on thickness). When done, it should easily flake with a fork, and the center should be opaque but still pink. Without cutting into the filet, you can generally see that it’s done when the white proteins precipitate on the sides and between the flakes. Don’t overcook the salmon! It will continue to cook somewhat after removing it from the oven. Let it rest about 5 minutes to retain all the juices possible.
Meanwhile, pour the excess marinade into a small saucepan, bring to a very light simmer, and cook while stirring about 3-5 minutes, until thickened into a paste/glaze. Yep, you get a marinade AND a glaze from ONE mixture. Reducing the marinade serves both to safely cook it after coating the raw salmon and concentrate all the flavors into a rich, thick, indulgent topping.
Spread the sauce over the finished salmon, top with a sprinkle of sesame seeds or chopped scallions, and it’s ready to go!
On the side:
- crispy smashed baby potatoes with garlic, Dijon and olive oil, sea salt, parmigianno-reggiano, and fresh parsley (recipe details to come)
- roasted eggplant with black garlic salt, olive oil, lemon, and fresh basil
- toasted garlic naan
Ingredients
- 8 oz king salmon (may sub arctic char or steelhead trout), skin on or off
- 1 Tbsp tahini
- 1 Tbsp maple syrup
- 1/2 Tbsp soy sauce
- 1/2 Tbsp rice wine vinegar
- 1/2 clove fresh garlic, finely minced
- 1/2 tsp grated fresh ginger
- 1/2 tsp sesame oil
- freshly ground black pepper, to taste
- sea salt and sesame seeds (may sub everything seasoning), to taste
- diced scallions, optional
Instructions
- Combine the tahini, maple syrup, soy sauce, rice wine vinegar, garlic, ginger, sesame oil, and black pepper in a baggy or sealable container; mix until evenly combined. Add the salmon (flesh-side down if skin is still on), and seal. Refrigerate at least a few hours, or up to overnight.
- Preheat the oven to 425º. Remove the salmon from the marinade and place on a foil-lined baking sheet. Pour all excess marinade into a small saucepan.
- Transfer salmon to the preheated oven and roast for 5-8 minutes (depending on thickness). When done, it should easily flake with a fork, and the center should be opaque but still pink. (Don't overcook the salmon! It will continue to cook somewhat after removing it from the oven.) Let it rest about 5 minutes.
- Meanwhile, bring the leftover marinade to a very light simmer, and cook while stirring about 3-5 minutes, until thickened into a paste/glaze.
- Spread the glaze over the finished salmon. Top with sea salt and sesame seeds (or everything seasoning), to taste, and chopped scallions, if desired. If skin is still on, use a spatula to slide the salmon off of the skin. Serve it up with your favorite sides and enjoy!
