PAN-SEARED SALMON WITH POME­GRAN­ATE, FENNEL AND TAHINI DRESS­ING

Women's Health (UK) - - SEEDING FRENZY -

In­gre­di­ents:

1 tbsp olive oil 2 salmon

fil­lets, skin on 50g

un­hulled tahini Juice of

1 lemon Salt 1 fennel bulb, shaved on a man­dolin Hand­ful of mint

½ pome­gran­ate, seeded

½ red onion, sliced

Method:

1. Heat the olive oil in a large non-stick fry­ing pan. Cook the salmon, skin-side down, for 2-4 min­utes be­fore flip­ping and re­peat­ing on the other side. The skin should be crisp; the flesh medium-rare.

2. For the dress­ing, whisk to­gether the tahini, lemon juice and 100ml of boil­ing wa­ter. Sea­son to taste.

3. In a sep­a­rate bowl, cre­ate a salad by mix­ing to­gether the fennel, mint, pome­gran­ate seeds and onion, plus a pinch of salt.

4. Serve the salmon with the salad and driz­zle over the dress­ing. Sup­per sorted.

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