Happy, Happy Friday Guys! (And Happy Birthday Mom!!!) I have rarely been this excited to get to the weekend, and I can’t wait to spend it with my family. With the weather at it’s finest here in Seattle, we are doing nothing but hanging outside, including eating and grilling outside too.

Tahini Glazed Salmon with Cucumber Noodles

Tonight, for my moms birthday we are all celebrating at our house, and I am in charge of the main course. I am thinking that this tahini glazed salmon is the way to go. The tahini glaze is A-M-A-Z-I-N-G on the tender grilled salmon and is then matched up with the fresh, crunchy cucumber noodle salad with a delicious, tangy tahini vinaigrette.

Tahini Glazed Salmon with Cucumber Noodles

You gotta try this as soon as possible! It is awesome as a healthy weeknight dinner or you can make a much bigger recipe for a crowd like I am doing tonight! Enjoy your weekend…

Tahini Glazed Salmon with Cucumber Noodles

 

Recipe: Grilled Tahini Glazed Salmon with Cucumber Noodles

Ingredients

  • 1 pound salmon filet (about four 4 ounces portions)
  • Tahini Maple Sauce
  • 2 tablespoons tahini
  • 2 tablespoons sesame oil
  • 1 tablespoon sambal (garlic-chili sauce)
  • 2 tablespoons maple syrup
  • 1 tablespoon tamari (gluten free soy sauce or coconut amino acids)
  • ¼ cup rice wine vinegar
  • 1 large English cucumber, turned into noodles (I used a vegetable spiralizer)
  • 2 tablespoons toasted sesame sesame seeds

Instructions

  1. Preheat the grill to medium high.
  2. On a sheet pan covered in foil, set the filets directly on the foil.
  3. In the jar of a blender, combine the ingredients for the tahini maple glaze and puree on high until smooth.
  4. Take 4 tablespoons of the tahini sauce and glaze the salmon with it.
  5. Leave the remaining tahini sauce in the blender and add ¼ cup rice wine vinegar. Puree until smooth and then set aside.
  6. Place the sheet of foil with the salmon filets directly onto the grill. Cook the salmon for 10-12 minutes or until the fish is just barely cooked through.
  7. While the fish is cooking, in a large bowl, toss the cucumber with the dressing (you may have extra dressing left over) and the sesame seeds.
  8. Serve the grilled salmon on top of the cucumber noodles.

Preparation time: 20 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 2

Print Recipe  

Happy, Happy Friday Guys! (And Happy Birthday Mom!!!) I have rarely been this excited to get to the weekend, and I can’t wait to spend it with my family. With the weather at it’s finest here in Seattle, we are doing nothing but hanging outside, including eating and grilling outside too.

Tahini Glazed Salmon with Cucumber Noodles

Tonight, for my moms birthday we are all celebrating at our house, and I am in charge of the main course. I am thinking that this tahini glazed salmon is the way to go. The tahini glaze is A-M-A-Z-I-N-G on the tender grilled salmon and is then matched up with the fresh, crunchy cucumber noodle salad with a delicious, tangy tahini vinaigrette.

Tahini Glazed Salmon with Cucumber Noodles

You gotta try this as soon as possible! It is awesome as a healthy weeknight dinner or you can make a much bigger recipe for a crowd like I am doing tonight! Enjoy your weekend…

Tahini Glazed Salmon with Cucumber Noodles

 

Recipe: Grilled Tahini Glazed Salmon with Cucumber Noodles

Ingredients

  • 1 pound salmon filet (about four 4 ounces portions)
  • Tahini Maple Sauce
  • 2 tablespoons tahini
  • 2 tablespoons sesame oil
  • 1 tablespoon sambal (garlic-chili sauce)
  • 2 tablespoons maple syrup
  • 1 tablespoon tamari (gluten free soy sauce or coconut amino acids)
  • ¼ cup rice wine vinegar
  • 1 large English cucumber, turned into noodles (I used a vegetable spiralizer)
  • 2 tablespoons toasted sesame sesame seeds

Instructions

  1. Preheat the grill to medium high.
  2. On a sheet pan covered in foil, set the filets directly on the foil.
  3. In the jar of a blender, combine the ingredients for the tahini maple glaze and puree on high until smooth.
  4. Take 4 tablespoons of the tahini sauce and glaze the salmon with it.
  5. Leave the remaining tahini sauce in the blender and add ¼ cup rice wine vinegar. Puree until smooth and then set aside.
  6. Place the sheet of foil with the salmon filets directly onto the grill. Cook the salmon for 10-12 minutes or until the fish is just barely cooked through.
  7. While the fish is cooking, in a large bowl, toss the cucumber with the dressing (you may have extra dressing left over) and the sesame seeds.
  8. Serve the grilled salmon on top of the cucumber noodles.

Preparation time: 20 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 2