Crispy Salmon with Tahini Yogurt Sauce, Freekeh, Zucchini and Dates
An easy weeknight meal that consists of simply seared salmon paired with garlicky sauteed zucchini and freekeh on the side. The toppings of tahini yogurt sauce and harissa oil make the dish.
Yield: 4 servings
  • 4 6-oz salmon fillets
  • salt and black pepper, to taste
  • 3 tbsp extra virgin olive oil, divided
  • 1 cup freekeh, cooked according to package directions
  • 6 garlic cloves, minced
  • 2 zucchini, sliced lengthwise and then crosswise into half moons
  • 8 dates, chopped
  • juice of 1 lemon
For the tahini yogurt sauce
  • 1½ cups plain yogurt
  • 2 tbsp tahini
  • 1 garlic clove, grated
  • salt and black pepper, to taste
For the harissa oil
  • 2 tbsp harissa
  • ¼ cup extra virgin olive oil
  1. Pat the salmon fillets dry with a paper towel and season to taste with salt and black pepper.
  2. Heat 1 tbsp of the olive oil in a large nonstick skillet (I used my enameled cast iron skillet). Place the salmon skin side down in the pan and cook for 3-4 minutes over medium-high heat or until crispy. Flip the salmon over and cook for another 3-4 minutes, or until cooked to desired doneness. Set aside.
  3. Meanwhile, heat the remaining 2 tbsp olive oil over medium heat. Add the garlic to the pan and saute for 1 minutes, or until fragrant. Add in the zucchini and a pinch of salt. Saute until the zucchini is tender, about 5-6 minutes. Turn off the heat and stir in the freekeh, dates, and lemon juice. Season to taste with salt and black pepper.
  4. For the tahini yogurt sauce, whisk together the yogurt, tahini, and garlic in a bowl. Season to taste with salt and black pepper.
  5. For the harissa oil, combine the harissa and olive oil in a small heavy-bottomed saucepan. Cook over medium-high heat for 3-4 minutes, or until harissa is sizzling and the oil starts to turn a deep red. Remove from the heat and allow to cool.
  6. Divide the zucchini freekeh mixture among 4 serving bowls. Top with a salmon fillet. Drizzle with the tahini yogurt sauce and the harissa oil, to taste.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at