A recent trip to Israel influenced this dish. I had a lot of lentils and aubergine, and I became mildly obsessed with tahini. The tahini sauce elevated this dish from good to WOW!

Salmon with Lentils and Roasted Aubergine in Tahini Sauce
2015-01-22 15:22:46

Serves 4
A delicious, healthy, pescetarian dinner
Cook Time
50 min
Ingredients
- 4 salmon fillets
- 1 cup dry brown lentils
- 2 aubergines
- 100g feta cheese, crumbled
- 1/2 lemon
- Pink Himalayan Salt or Sea Salt
- Olive Oil Spray
Tahini Sauce
- 75g tahini
- 60ml water
- 1tbsp lemon juice
- 1/2 clove garlic, minced
Instructions
- Preheat the oven to 180C
- The lentils are supposed to soak for 12 hours, but I never decide what I want for dinner that far in advance, so I just rinse them and then simmer them in a large pot of boiling water for 45 minutes, until tender.
- Cut the aubergines in half, lengthways. Place them skin-side down on a baking tray lined with foil. Spray them liberally with olive oil spray. Roast them in the oven on 180C for 30 minutes. Cut into large chunks.
- Using the same baking tray, place the salmon, skin-side down, and drizzle with lemon juice. Sprinkle with salt. Bake in the same temperature oven for 20 minutes.
- Place the drained lentils in a bowl and add the roasted aubergines. Season with salt. Stir gently to combine.
- Make the tahini sauce by placing all of the ingredients in a bowl and combining with a whisk.
- To serve, place large spoonfuls of lentils/aubergines into bowls. Top with crumbled feta and then salmon. Drizzle with tahini sauce. Serve immediately.
The Pescetonian http://pescetonian.co.uk/