The ladies of Live Fruitfully are back with our recipe of the week, the Baharat Spiced Salmon, Tahini Sprouts. This yummy dish is Paleo, Gluten and Nut-Free.
Adding spices to your food enhances the flavour as well as the nutritional profile. While Salmon provides omega 3 fatty acids, a Baharat mix offers excellent sources of vitamins & minerals, and clove alone provides iron, potassium, selenium and magnesium.
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BAHARAT SPICED SALMON RECIPE:
4 x Salmon fillets
2 tablespoons baharat spice mix
1⁄4 cup coconut oil
Salt to taste
1 x pack brussel sprouts (400g), halved
1 cup celery, chopped
1⁄4 cup lemon juice
2 tablespoons Tahini
2 tablespoons Onion, finely chopped
1 tablespoon Tamari sauce
1 tablespoon olive oil
1 teaspoon lemon zest
1/8 to 1⁄4 cup water, dependent on preference of consistency salt to taste
Preheat the oven grill to 160c / 320F.
Cut the salmon fillets into cubes and put them onto skewers and place onto foil lined oven tray.
Mix spices together and grind with a pestle & mortar or grinder.
Heat a pan on medium, combine oil and spices, salt then lightly cook until fragrant. Leave aside to cool.
Use half of the spiced oil mix to baste the salmon skewers. Place under oven grill for 12-14 minutes or until browned.
Preheat oven to 180c / 350F. Cut brussel sprouts in half, set aside. Add the rest of the ingredients in a blender, blend until smooth. Add 2 tablespoons of tahini mixture to brussel sprouts, mix well. Place coated sprouts onto lined baking tray, evenly spaced out. Drizzle some olive oil and salt on top of sprouts. Bake for 30 minutes until browned.
Serving suggestion: top sprouts and salmon with tahini and paprika Storage: tahini be refrigerated 2-3 days in an airtight container.