Grilled Tahini Glazed Salmon with Cucumber Noodles - Heather Christo

Step 1

Instructions Preheat the grill to medium high.On a sheet pan covered in foil, set the salmon filets directly on the foil.In the jar of a blender, combine the ingredients for the Tahini Maple Glaze and puree on high until smooth.Take 4 tablespoons of the tahini sauce and glaze the salmon with it.Leave the remaining tahini sauce in the blender and add ¼ cup rice wine vinegar. Puree until smooth and then set aside.Place the sheet of foil with the salmon filets directly onto the grill. Cook the salmon for 10-12 minutes or until the fish is just barely cooked through.While the fish is cooking, in a large bowl, toss the cucumber with the vinaigrette (you may have extra dressing left over) and the sesame seeds.Serve the grilled salmon on top of the dressed cucumber noodles.

Step 2

Instructions

Step 3

Preheat the grill to medium high.On a sheet pan covered in foil, set the salmon filets directly on the foil.In the jar of a blender, combine the ingredients for the Tahini Maple Glaze and puree on high until smooth.Take 4 tablespoons of the tahini sauce and glaze the salmon with it.Leave the remaining tahini sauce in the blender and add ¼ cup rice wine vinegar. Puree until smooth and then set aside.Place the sheet of foil with the salmon filets directly onto the grill. Cook the salmon for 10-12 minutes or until the fish is just barely cooked through.While the fish is cooking, in a large bowl, toss the cucumber with the vinaigrette (you may have extra dressing left over) and the sesame seeds.Serve the grilled salmon on top of the dressed cucumber noodles.

Step 4

Instructions Preheat the grill to medium high.On a sheet pan covered in foil, set the salmon filets directly on the foil.In the jar of a blender, combine the ingredients for the Tahini Maple Glaze and puree on high until smooth.Take 4 tablespoons of the tahini sauce and glaze the salmon with it.Leave the remaining tahini sauce in the blender and add ¼ cup rice wine vinegar. Puree until smooth and then set aside.Place the sheet of foil with the salmon filets directly onto the grill. Cook the salmon for 10-12 minutes or until the fish is just barely cooked through.While the fish is cooking, in a large bowl, toss the cucumber with the vinaigrette (you may have extra dressing left over) and the sesame seeds.Serve the grilled salmon on top of the dressed cucumber noodles.

Step 5

Instructions

Step 6

Preheat the grill to medium high.On a sheet pan covered in foil, set the salmon filets directly on the foil.In the jar of a blender, combine the ingredients for the Tahini Maple Glaze and puree on high until smooth.Take 4 tablespoons of the tahini sauce and glaze the salmon with it.Leave the remaining tahini sauce in the blender and add ¼ cup rice wine vinegar. Puree until smooth and then set aside.Place the sheet of foil with the salmon filets directly onto the grill. Cook the salmon for 10-12 minutes or until the fish is just barely cooked through.While the fish is cooking, in a large bowl, toss the cucumber with the vinaigrette (you may have extra dressing left over) and the sesame seeds.Serve the grilled salmon on top of the dressed cucumber noodles.