Baked Salmon in Tahini with homemade raw tahini

👨‍🍳 Method

To assemble

1. 1
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2. 2
   Taste and adjust the seasoning.
3. 3
   Mix the tahini, lemon juice and garlic and season with salt and black pepper.
4. 4
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
5. 5
   Preheat the oven to 200°C (390°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 6
   Place the fish in a pan greased with the olive oil and pour the tahini sauce over it.

   Baking pan
7. 7
   Bake 15–18 minutes, until the fish flakes easily.

   OvenBaking pan

   💡Fish under tahini cooks quickly: check after the shorter time, and take it out as soon as it flakes when pressed with a fork.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Sprinkle the parsley on top.