Asian salmon with pomegranate and tahini dressing

Keep it light and fruity this year with this Rosh Hashanah fish dish


This is delicious served warm or at room temperature. If you're hosting a buffet-style meal, dress the salmon once it has completely cooled.

Serves: 6
Preparation: 30 minutes
Cooking: 20 minutes


● 5 tbsp honey
● 2 tbsp tamari soy sauce (gluten-free)
● 1 tbsp sesame oil
● 2 tsp Japanese rice vinegar
● 1 tsp fresh ginger, minced
● 3 garlic cloves, minced
● Juice of ½ lime
● Cracked black pepper
● 750g whole salmon fillet

Tahini dressing
● 6 tbsp raw tahini
● 6½ tbsp cold water
● Juice of ½ lemon
● Sea salt
● 1-2 garlic cloves, minced (optional)

● 50g hazelnuts, toasted and roughly chopped
● 1 tbsp sesame seeds, toasted
● ½ pomegranate, seeds
● ½ lime, cut into wedges
● Coriander leaves


● Heat oven to 200°C (190°C fan)

● Mix together the honey, tamari soy sauce, sesame oil, rice vinegar, ginger, garlic, lime juice and cracked pepper.

● Line a large baking tray with foil, leaving excess foil over the sides so you can make a parcel. Top with a large piece of baking parchment. Place the salmon on the baking parchment paper skin-side down.

● Spoon over the marinade then pick up the sides of the foil and scrunch the edges and ends together to make a parcel. Bake for 16 minutes, and pre-heat your grill.

● When the salmon has baked for 16 minutes, open the foil and fold over the edges to prevent the paper burning, then place it under the grill for 4 minutes. Move it to a serving platter and pour the excess juices into a pan.

● Reduce the juices until slightly thickened by boiling over a medium heat. Scatter the salmon with toasted sesame seeds and leave to cool.

● For the dressing, mix the tahini and water with a fork until it creates a smooth paste; the longer you stir, the creamier it will be. Add in the lemon juice and continue stirring. Mix in the salt, taste, and add more if needed. Stir in the garlic, if using. If you prefer a looser dressing add more water.

● Drizzle some of the tahini dressing and some of the reduced marinade over the cooled salmon. Sprinkle with the hazelnuts, sesame seeds and pomegranate seeds and a few sprigs of coriander. Serve with the lime wedges and tahini sauce on the side.

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