Mary Rooks McMahon of Grand Island created this recipe for Tahini Salmon.

Tahini Salmon
Total prep and cooking time: 35 minutes

Salmon planks (thawed from flash frozen works best)

Olive oil

Ground pepper

1 heaping tablespoon tahini per salmon plank (see note)

2 teaspoons honey per salmon plank

1 teaspoon crushed garlic per salmon plank

Preheat oven to 375 degrees F.

Coat glass baking dish with olive oil. Lay salmon planks in baking dish and immediately turn (to lightly coat each side with olive oil). Add pepper to top side of salmon planks.

For the topping: Mix tahini, honey and garlic (multiply topping ingredients by number of salmon planks example: for four people, use 4 tablespoons of tahini, 8 teaspoons honey, etc.). Spread mixture on top of each salmon plank to cover.

Loosely cover baking dish with foil.

Bake salmon at 375 degrees F for 20 minutes. Remove foil. Return baking dish to oven and broil (from center rack) for approximately 2 minutes or until topping just starts to brown. Do not over-broil or salmon dries out.

Remove baking dish from oven and recover with foil. Let salmon sit for 10 minutes (salmon may appear rare but will cook through while standing), then serve immediately.

Notes: It wirks best to put salmon planks of similar thickness together. Thicker pieces may need to stand longer after broiling to avoid rare salmon.

Tahini is sesame paste; it can be found in health food stores and some grocery stores.

Mary Rooks McMahon,
Grand Island