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Crispy Fish with Tahini Yoghurt & Walnut Herb Salad

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Crispy Fish with Tahini Yoghurt & Walnut Herb Salad

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Adjust Servings:
100g (3.5oz) whole walnuts
100g (3.5oz) tahini I use hulled tahini
100g (3.5oz) natural yoghurt preferably greek style
1 clove garlic
2 salmon fillets
1 bunch coriander (cilantro)
1 bunch mint
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil


no tahini – replace with sunbutter, cashew butter or almond butter. Or replace the whole sauce with store bought hummus.

dairy-free – replace yoghurt with coconut cream and a squeeze of lemon or use coconut yoghurt.

different fish – I love crispy salmon but any fish fillets will work well here.

different protein – the sauce and salad are also amazing with lamb chops, lamb fillets or even a steak.

easier – use all mint or all coriander (cilantro) instead of both. Or skip the salad and serve with washed salad leaves instead.

nut-free – skip the walnuts in the salad or replace with cooked chickpeas or lentils (carb alert!). Or use roast broccoli or cauliflower florettes.

vegetarian – replace fish with roast mushrooms, roast eggplant (aubergine) halves or pan fried eggplant slices (aka eggplant ‘steaks’).




This is my idea of the perfect midweek dinner… It’s fast, it’s fresh, it’s tasty. And with the tahini, fish and walnuts, it’s super satisfying without weighing you down. Did I mention it’s tasty?

I love this mix of tahini and yoghurt as a sauce / base to serve with different types of protein. It’s just as delicious as hummus but with a fraction of the carbs.

Tahini is a paste made from ground sesame seeds. It can be tricky to track down but my supermarket and health food store stock it. If you can’t find tahini see the ‘variations’ below for alternatives.

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To roast the walnuts, place on an ovenproof tray and pop in the oven 200C (400F) for about 12 minutes or until they smell all nutty. If you’re short on time or energy use pre-roasted nuts or just skip this step.


While the nuts are roasting, mix tahini, yoghurt and garlic in a medium bowl to make your sauce. Taste and season with salt and pepper.


Rub salmon with some oil and season with salt. Cook in a small frying pan on a medium high heat for 3 minutes skin side down. Turn and cook for another 3-4 minutes on the second side or until cooked to your liking.


While the salmon is cooking, make the salad. Pick leaves from the herbs and discard the stems. Combine mint leaves, coriander leaves, walnuts, lemon juice and extra virgin olive oil in a medium bowl. Toss until well combined.


To serve, divide the tahini sauce between two plates. Top with cooked salmon (crispy skin side up) and place herby salad on the side.


Chocolate Peanut Butter Swirl Brownies (Low Carb)
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Chocolate Peanut Butter Swirl Brownies (Low Carb)
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