Week 10 Live Class Information
Maple Pecan Crusted Salmon with Roasted Carrots and Yogurt Tahini Sauce
For the Fish
For the Topping
For the Tahini Yogurt Sauce
Preheat the oven to 425 degrees. Wash or peel the carrots and cut in half lengthwise and then in half again until they resemble a “fry” shape. Place carrots on a sheet tray lined with parchment paper and drizzle with olive oil, seasonings, salt and pepper. Toss with hands to combine. Roast in the oven for about 40 minutes until they are fork tender and have a blackened char on the edges.
While carrots are roasting, whisk the glaze ingredients together in a small bowl. Next, combine all the fish crust topping ingredients into a food process. Pulse until the mixture resembles coarse sand. Add enough olive oil so that the mixture becomes a coarse crumb and sticks together when you press it with your fingers.
Line the fish (or protein of choice) on a sheet tray lined with foil. Brush the salmon with the glaze then press Press the pecan herb mix evenly onto the top of the fish. Bake until light pink all the way through (about 12-15 minutes depending on the thickness).
While the fish is baking, make the tahini sauce by combining all the ingredients into a bowl. Whisk to combine. If the mixture is too thick, add water 1 tbsp at a time until it is a smooth and pourable sauce. Taste for seasoning.
Plate a serving of carrots and salmon on each plate. Drizzle with tahini sauce and enjoy!