Jumping fish

Sockeye wild salmon with tahini sauce

Cooking at 1 AM with (surprisingly) still some daylight? Not something you can do everywhere! Fish expert Bart van Olphen is in Cook Inlet, Alaska, preparing a fresh wild sockeye salmon on the beach with a sesame paste sauce.
  • 2 Recipe - persons
  • Recipe - time: 25 minutes
  • Recipe - difficulty

Recipe - ingredients

  • 14 oz sockeye wild salmon fillets
  • salt
  • olive oil
  • 0,5 oz water (approximately 1 tablespoon)
  • 1.7 oz tahini paste (approximately 3.5 tablespoons)
  • Juice of 1/2 lemon
  • 1 clove garlic, finely chopped
  • 2 tsp parsley, finely chopped

Recipe - how do you make it

Recipe - steps

  • 1 Heat a skillet or grill over medium heat. Add the olive oil.
  • 2 Sprinkle the salmon with a pinch of salt and olive oil. Cook the salmon on the skin side for 3 minutes. Flip the salmon and cook for an additional 1 to 2 minutes until done.
  • 3 Mix water and sesame paste. Add lemon juice, chopped garlic, parsley, and a pinch of salt to taste. Stir well.
  • 4 Serve the salmon with the homemade tahini sauce and garnish with parsley leaves. Enjoy!