Pan Fried Salmon in Panko Breadcrumbs with Tahini Dressing Vegetables

 

For the vegetables I used broccoli, asparagus, peas, mini tomatoes, red onions and courgettes. You could add sweetcorn or whatever you have. Then top with the Tahini dressing.

INGREDIENTS
¼ cup extra-virgin olive oil
¼ cup tahini
2 to 3 tablespoons lemon juice, to taste
2 teaspoons Dijon mustard
2 teaspoons maple syrup or honey
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
2 tablespoons ice-cold water, more as needed
I also added a splash of cream.


INSTRUCTIONS
In a liquid measuring cup or jar, combine the olive oil, tahini, 2 tablespoons lemon juice, mustard, maple syrup, salt, and several twists of black pepper. Whisk until thoroughly blended.
Add the cold water, and whisk again. The dressing should become remarkably creamy. Taste, and add more lemon juice (for zing) and pepper, if desired. If your dressing is too thick to drizzle, whisk in more cold water, 1 tablespoon at a time. Serve!
This dressing will keep well in the refrigerator, covered, for about 1 week. It may thicken with time; simply thin it with a little more cool water as needed.