Tahini Herb Drizzle Recipes

ROASTED KABOCHA SQUASH WITH TAHINI AND HERB SALAD

Roasted Kabocha Squash with Tahini and Herb Salad image

Any tender herbs will brighten this dish -- swap in parsley for cilantro, or tarragon for mint.

Provided by Martha Stewart

Time 45m

Number Of Ingredients 10

Ingredients

1 medium kabocha squash, halved, seeded, and cut into 1-inch wedges
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 tablespoons fresh lime juice
1 teaspoon honey
1/2 serrano chile, seeded and minced
1/2 cup Greek yogurt
2 tablespoons tahini
3 cups mixed fresh dill, cilantro, and mint
3 tablespoons toasted white sesame seeds

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle squash with oil; season with salt and pepper. Roast, flipping once, until tender, 25 to 30 minutes.
Meanwhile, whisk together lime juice, honey, serrano, 1/2 teaspoon salt, and 3 tablespoons oil. In a separate bowl, mix yogurt, tahini, 3 tablespoons water, 1/4 teaspoon salt, and a pinch of pepper. Spread yogurt mixture on a platter. Top with squash, herbs, and sesame seeds. Drizzle with lime dressing; serve.

WALNUT AND HERB-STUFFED SALMON WITH SPICY TAHINI SAUCE

Walnut and Herb-Stuffed Salmon with Spicy Tahini Sauce image

Provided by Suzanne Husseini

Categories Herb Sauté Ramadan Dinner Walnut Salmon Cilantro Parsley Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield 46 servings

Number Of Ingredients 14

Ingredients

Two 1 lb salmon fillets, skin on, center-cut and trimmed to be the same size
1 tsp cinnamon
1/2 cup walnuts, toasted
4 cloves garlic, minced
1/2 cup fresh cilantro, chopped coarsely
1/2 cup flat-leaf parsley, chopped coarsely
Juice of 1/2 lemon
Zest of 1 lemon
4 hot red chilies, seeded and chopped
1 tsp paprika
1 tsp cumin
1/4 cup extra virgin olive oil
Salt and pepper
Kitchen twine

Steps:

Preheat the oven to 375°F. Prepare the salmon fillets by trimming the extra thin belly part. Use tweezers to pull out any bones. Blot dry and sprinkle half of the cinnamon on the meat side of each fillet and set aside to make the filling.
In a food processor, place the walnuts, garlic, cilantro, parsley, lemon juice and zest, chilies, paprika, cumin, cinnamon, olive oil, salt and pepper. Pulse a couple of times until all the ingredients are chopped. Don't overprocess-try to keep a slightly coarse texture.
Place one fillet skin side down on a working surface and place enough of the spicy walnut filling to fully coat the fish. Cover with the other fillet skin side up. Using the kitchen twine, gently tie up the fish to ensure the filling stays in place. Drizzle olive oil in the baking dish and put in the prepared fillet, drizzling a little more oil on top. Season with salt and pepper. Bake for about 20-25 minutes until done. Serve with tabbouleh and spicy tahini sauce on the side to drizzle over the cooked fish.

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