Herby Tahini and Pomegranate Salmon

with Glazed Carrots
Enjoy this juicy salmon bake packed with Middle Eastern flavours!
1,546 Reviews
Cals 849 · Prot 44 · Carbs 64 · Fat 51
Low-Carb
Try Hello Chef Now
30 min
Herby Tahini and Pomegranate Salmon with Glazed Carrots
Enjoy this juicy salmon bake packed with Middle Eastern flavours!
1,546 Reviews
Cals 849 · Prot 44 · Carbs 64 · Fat 51
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
For salmon
Skinless salmon fillet 6*
350 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Olive oil
1 Tbsp
Fresh coriander
15 Grams
Fresh parsley
15 Grams
Fresh mint
10 Grams
Almond flakes 2*
30 Grams
Tahini 3*
30 Grams
Water
30 ML
Lemon
1 Piece
Pomegranate
1 Piece
Sumac
2 Grams
Pomegranate molasses
20 Grams
For carrots
Carrot
3 Piece
Salted butter 4*
20 Grams
Honey
15 Grams
Salt
0.5 Tsp

Allergens

*6 Fish, *2 Tree Nuts, *3 Sesame Seeds, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Bake salmon

1 Bake salmon

Preheat the oven to 200°C/180°C fan. Portion the salmon. Place the salmon fillets onto a lined baking tray, sprinkle with salt and pepper and drizzle with olive oil. Bake for 15 min until cooked through but slightly pink in the middle.
Boil carrots

2 Boil carrots

Meanwhile, peel and slice the carrots. Bring a pan of water to a boil and cook the carrots for 8-10 min until tender, then drain. Chop the fresh coriander, parsley and mint leaves. Roughly chop the almond flakes (see pro tip). Combine the almond flakes and the chopped herbs in a bowl.
Prep toppings

3 Prep toppings

Combine the tahini and measured water with 2/3/4 Tbsp of lemon juice. Halve the pomegranate. Hold each pomegranate half over a large bowl, seeds facing down and hit the skin with a wooden spoon, squeezing a little to release the seeds.
Glaze carrots

4 Glaze carrots

Heat a pan over a medium heat with the salted butter. Add the drained carrots and the honey. Cook, stirring, for 4-5 min until the carrots are glazed. Season with a pinch of salt and keep warm.
Finish

5 Finish

Spread the tahini sauce over the cooked salmon. Top with the almond and herb mix. Sprinkle with a pinch of sumac powder.
Serve

6 Serve

Divide the pomegranate salmon amongst plates. Drizzle with the pomegranate molasses. Top with the pomegranate seeds. Serve the glazed carrots on the side.
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