MUHAMMARA SALMON Mar 24 Written By Eleanor Debel https://www.youtube.com/shorts/FJKC9tZOaFMPrintMUHAMMARA SALMON Yield 4-6Prep time15 MinCook time20 MinTotal time35 Min Ingredients For the Salmon:1 jar (1 ½ cups) roasted red peppers, drained ½ cup walnuts2 garlic cloves2 Tbsp breadcrumbs 1 Tbsp hot pepper paste 1 lemon, juiced ¼ cup olive oil 1 large salmon filet (about 3-4 lbs) 2 Tbsp sweet heat spice rub (or any rub you like) 1 cup finely chopped walnutsFor the Sauce:1 cup tahini1 lemon, juiced 1 tsp garlic paste ¼ cup water (or more to get desired consistency)¼ cup finely chopped parsley Kosher salt to taste InstructionsIn a food processor combine the roasted red peppers, walnuts, garlic cloves, bread crumbs, hot pepper paste, lemon juice and olive oil. Pulse until you have a thick paste with no large chunks. Season with salt to taste and set aside. Preheat your oven to 450 F. Line a sheet tray with foil and place the salmon filet onto the tray. Pat the fish dry with a paper towel, then season all over with the spice rub. Spoon the red pepper sauce onto the salmon and then spread it out so it covers the whole filet. Reserve any extra on the side for another use or to serve on the side. Sprinkle the top of the fish with 1 cup of finely chopped walnuts and then bake in your preheated oven for 12-15 minutes, or until the fish is cooked through to your desired doneness. While the fish is baking, whisk together the tahini, lemon juice, garlic paste and water until you have a nice creamy smooth sauce. Stir in salt to taste and then the chopped parsley. Serve the fish with the tahini sauce on the side and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance seafoodramadaneasyhealthysauces Eleanor Debel
MUHAMMARA SALMON Mar 24 Written By Eleanor Debel https://www.youtube.com/shorts/FJKC9tZOaFMPrintMUHAMMARA SALMON Yield 4-6Prep time15 MinCook time20 MinTotal time35 Min Ingredients For the Salmon:1 jar (1 ½ cups) roasted red peppers, drained ½ cup walnuts2 garlic cloves2 Tbsp breadcrumbs 1 Tbsp hot pepper paste 1 lemon, juiced ¼ cup olive oil 1 large salmon filet (about 3-4 lbs) 2 Tbsp sweet heat spice rub (or any rub you like) 1 cup finely chopped walnutsFor the Sauce:1 cup tahini1 lemon, juiced 1 tsp garlic paste ¼ cup water (or more to get desired consistency)¼ cup finely chopped parsley Kosher salt to taste InstructionsIn a food processor combine the roasted red peppers, walnuts, garlic cloves, bread crumbs, hot pepper paste, lemon juice and olive oil. Pulse until you have a thick paste with no large chunks. Season with salt to taste and set aside. Preheat your oven to 450 F. Line a sheet tray with foil and place the salmon filet onto the tray. Pat the fish dry with a paper towel, then season all over with the spice rub. Spoon the red pepper sauce onto the salmon and then spread it out so it covers the whole filet. Reserve any extra on the side for another use or to serve on the side. Sprinkle the top of the fish with 1 cup of finely chopped walnuts and then bake in your preheated oven for 12-15 minutes, or until the fish is cooked through to your desired doneness. While the fish is baking, whisk together the tahini, lemon juice, garlic paste and water until you have a nice creamy smooth sauce. Stir in salt to taste and then the chopped parsley. Serve the fish with the tahini sauce on the side and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance seafoodramadaneasyhealthysauces Eleanor Debel
