Spiced Salmon with Tahini Drizzle and Red Cabbage Slaw

Directions

Preheat your oven to 200 degrees Celsius.

In a small pot, combine paprika, ground cumin, ground cinnamon, ground ginger, salt, and ground black pepper to create a spice mix for the salmon.

Rub each salmon fillet with the spice mix, ensuring they are well coated.

Heat a pan over medium heat and add 1 tablespoon of olive oil. Once hot, place the salmon fillets in the pan, skin-side down. Cook for 2 minutes on each side to sear the spices onto the fillets.

Transfer the seared salmon fillets to a baking dish and place them in the preheated oven. Bake for 12-15 minutes or until salmon is cooked through and flakes easily with a fork.

While the salmon is baking, prepare the tahini drizzle. In a blender, combine tahini, honey, soy sauce, minced garlic, grated fresh ginger, minced spicy pepper, and water. Blend until smooth. Adjust the consistency with more water if necessary.

In a separate pot, gently warm the tahini sauce over low heat, stirring occasionally to prevent it from sticking.

For the red cabbage slaw, in a mixing bowl, toss the thinly sliced red cabbage and yellow onions with the remaining 1 tablespoon of olive oil, a pinch of salt, and ground black pepper.

Once the salmon is baked, remove from the oven and let it rest for a couple of minutes.

Assemble the dish by placing a salmon fillet on each plate. Drizzle the warm tahini sauce over the salmon. Serve the red cabbage slaw on the side.

Serve the Spiced Salmon with Tahini Drizzle and Red Cabbage Slaw immediately while hot.