After a fun filled weekend with lots of good f


After a fun filled weekend with lots of good food and family fun I’m getting back into the swing with this Hibachi style salmon, chili roasted chickpeas, avocado and kale salad with an easy lemon tahini dressing!
For the hibachi style salmon you will need:
1/2 pound salmon fillet.
2 Tablespoons extra virgin oil.
2 Tablespoons soy sauce.
1 teaspoon minced ginger.
1 teaspoon minced garlic.
1 tablespoon fresh lemon juice.
1/2 teaspoon black pepper.
Sesame seeds.
Add the extra virgin olive oil, soy sauce, lemon juice, ginger, garlic and black pepper to a shallow bowl or gallon zip bag and combine well. Add the salmon, cover or seal and place in fridge for at least 1 hour. When you are ready to cook heat a pan with a little oil just enough to coat the pan on medium to medium high heat. Add the salmon and pan sear on each side for 3-4 minutes. Top with sesame seeds and serve.
Lemon Tahini Dressing:
1/4 cup tahini.
2 Tablespoons fresh lemon juice.
1/2 teaspoon garlic powder.
1/4 teaspoon salt.
1/4 teaspoon black pepper.
2-3 Tablespoons water. (More if needed)
Combine all ingredients except water in a small bowl until it becomes a paste like texture. Mix in the water 1 Tbsp. at a time until you get the smooth consistency of your liking. Adjust taste with more lemon, garlic, salt if needed.
The recipe for the chili roasted chickpeas can be found on the blog with link in bio. Hope you’re having a great day!



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