If you’re feeling ballsy, sub in 2 tbsp Soom Silan Date Syrup for 1/4 cup maple syrup!
For the sauce
- 1/4 cup Soom Tahini
- 1/4 cup pure maple syrup
- 1 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- Kosher salt and freshly ground black pepper to taste
For the couscous and salmon
- 3 cups water
- 2 cups Israeli couscous
- 2 scallions
- 1/4 cup chopped fresh cilantro
- 4 4-ounce center-cut salmon fillets with skin on
- Extra virgin olive oil
- Salt and pepper
- Sesame seeds
- Preheat oven to 400F.
- Make the sauce. In a bowl, whisk together tahini, pure maple syrup, sesame oil, rice vinegar, and kosher salt and freshly ground black pepper to taste.
- Transfer about 1/3 cup of sauce into a separate bowl and set aside. Chill both until ready to use.
- In a medium saucepan, bring water to a boil. Add couscous, cover, and reduce to a simmer. Cook until water has evaporated and couscous is cooked, about 8-10 minutes. Fluff with a fork and set aside to cool.
- Once cooled, stir in scallions, and fresh cilantro. Brush tops of salmon fillets with a bit of extra virgin olive oil and season with salt and pepper.
- In a large oven-safe skillet, heat 2 tbsp oil over medium-high heat. Once oil is shimmering, add salmon fillets, skin-side up. Cook until salmon easily releases to flip, about 5 minutes. Flip, and continue to cook for another minute. Remove from heat and carefully drain off excess oil.
- Brush tops of each salmon with 1/4 cup of sauce, coating each well. Transfer salmon to oven to finish cooking, another 5-10 minutes (depending on thickness and desired cook).
- To serve, drizzle each plate with some reserved maple tahini sauce. Top each with equal amounts of couscous, followed by a piece of salmon. Top with some additional sauce, and sesame seeds and serve.