Moroccan Spiced Salmon with Sweet Corn Puree & Tahini

  • Moroccan Spiced Salmon with Sweet Corn Puree & Tahini
Ranking: 2 more votes required!

Rated 4.33 out of 5 based on 3 votes


  • 300 x salmon
  • 2 Tbls ras el hanout
  • 1 x sweet corn
  • 1 clove garlic (finely sliced)
  • 1 x eschalot (sliced)
  • 1/4 cup milk
  • 1/4 cup tahini
  • 1/2 cup full cream yoghurt
  • 30 ml lemon juice
  • 30 ml olive oil


1. Sweet Corn Puree: Sweat garlic and eschalot on medium heat for 3-5 minutes. Add corn kernels, cook for another 5 minutes. Add milk and cook until corn it tender. Puree in a blender and season.

2. Tahini sauce: combine Tahini, yoghurt and lemon juice, season.

3. I used off cuts of salmon for this recipe, cut into rough 2cm – 3 cm pieces. Combine with oil and Ras El Hanout. Fry in a very hot pan for 30 seconds each side.

4. I served this with Roast Cauliflower Salad with Pomegranate Dressing (see other recipe)

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  • Love the look and sound of this recipe – on the radar for sure!


    by Jacky Clements on 09/10/2012, 10:07
    Jacky Clements
  • Can’t wait to give this a go.


    by Manell Chahoud on 10/10/2012, 13:28
    Manell Chahoud