Blackened Salmon with Tahini Sauce
Blackened Salmon with Tahini Sauce: Spicy salmon drizzled with a zippy, nutty tahini sauce. Serve with garlicky bok choy for the perfect healthy dinner.
Servings 4 people
- 2 tsp paprika, divided
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp ground mustard
- 1/2 tsp salt, divided
- 3 tsp sesame oil, divided
- 1 large garlic clove, minced
- 1 bunch bok choy, roughly chopped
- 1/2 cup chickpeas, rinsed
- 1 tbsp tahini
- 2 tsp lemon juice
- 1/4 cup plain greek yogurt
- salt to taste
In a small bowl, combine 1/2 teaspoon paprika, onion powder, garlic powder, chili powder, ground mustard and 1/4 teaspoon salt. Sprinkle evenly over salmon.
Heat a large cast iron skillet to a medium heat. Add 2 teaspoons sesame oil. Sear salmon, skin-side up, until blackened and crisp, about 3-4 minutes. Flip over and cook another 3-4 minutes until cooked through.
While the salmon cooks, heat a small skillet to a medium-high heat. Add remaining sesame oil. Once the oil is hot, add boy choy and chickpeas. Use a wooden spoon to frequently stir the bok choy and chickpeas. When bok choy is slightly wilted (you still want it crisp) and chickpeas are starting to crisp, lower the heat to medium and add garlic, paprika and remaining salt. Toss until garlic is softened, about 2 minutes. Turn the heat off and set aside.
For the tahini sauce: Whisk yogurt, tahini and lemon juice together. Season to taste with salt and pepper.
Serve salmon over bok choy and chickpeas. Dollop sauce on top.
Serving: 1serving of salmon + tahini sauce | Calories: 123kcal | Carbohydrates: 12g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 437mg | Potassium: 624mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9433IU | Vitamin C: 96mg | Calcium: 250mg | Iron: 2mg