If you’re feeling ballsy, sub in 2 tbsp Soom Silan for 1/4 cup maple syrup!
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- Preheat oven to 400F.
- Make the sauce. In a bowl, whisk together 1/4 cup Soom Tahini, 1/4 cup pure maple syrup, 1 tbsp toasted sesame oil, 2 tbsp 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 3 cups water to a boil. Add 2 cups Israeli 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 2 scallions, and 1/4 cup chopped fresh cilantro. Brush tops of 4 4-ounce center-cut salmon fillets with skin on 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.