Tahini Salmon Bowl

Written By Charles Klineman

Ingredients:

For the Bowl Base & Fresh Mix-ins:

  • Cooked rice

  • Fresh arugula

  • Sliced avocado

  • Radish sticks (thinly sliced into matchsticks)

  • Grilled corn

  • Fresh cilantro, chopped

  • For the Salmon Bites:

  • Salmon (cubed)

  • Beituti Hot Honey Tahini (for tossing)

  • Salt and pepper

For the Quick Pickled Onions:

  • 1 red onion, sliced

  • Salt

  • Lemon juice and/or vinegar

For the Roasted Pumpkin Seeds:

  • 1 cup pumpkin seeds

  • 1 tsp avocado or olive oil

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/2 tsp paprika

  • 1/4 tsp cayenne pepper (optional)

For the Drizzle:

Directions:

1. Pickle the Onions: Mix the sliced red onions with salt and lemon juice and/or vinegar. Let it sit for at least 10 minutes.

2. Roast the Seeds: Toss the pumpkin seeds with the oil, salt, garlic powder, paprika, and optional cayenne. Roast until golden and crunchy.

3. Air-Fry the Salmon: Toss the salmon cubes with the Hot Honey Tahini, salt, and pepper. Air fry at 400°F (or your standard setting) for 6 to 8 minutes.

4. Assemble: Create a base with the cooked rice and arugula. Top with the salmon bites, avocado, radish sticks, grilled corn, and pickled onions.

5. Garnish: Finish with chopped cilantro and a generous drizzle of Beituti Lemon Tahini Sauce.

Charles Klineman
Next

Whole Roasted Cauliflower