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“Samki Harra” aka “Spicy Fish” with a tahini-yogurt sauce

Wild sustainable Salmon made the Lebanese way as “Samki Harra” aka “Spicy Fish” with a tahini-yogurt sauce and walnut pomegranate topping!

Salmon:
1 tbsp dried dill
1 tsp sumac
1 tsp garlic powder
Salt and pepper to taste

Bake 350 

Tahini Sauce:
1/2 cup Tahini paste
1/2 cup Greek Yogurt
Juice and Zest of 1 Lemon
2-3 minced garlic cloves
Salt

Walnut-Pomegranate topping:
1/2 cup roasted and chopped Walnuts
1/3 cup pomegranate seeds
1/3 cup chopped parsley
2-3 minced Thai chilis
2 tbsp chopped fresh mint
1 tsp sumac
1 tsp cayenne (optional)
Salt and pepper to taste

Recipe & Photo @theeatingexpat

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