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You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
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When we made this recipe on the show, Gets Fresh, everyone was so excited about how easy it was to put together such a delicious dish.
6 5-ounce portions salmon filet, skin removedKosher salt2 ounces tahini, stirred3 tablespoons lemon juice2 teaspoons finely grated lemon zest1 small garlic clove, minced and mashed with salt to a paste1/3 cup walnuts1 cup cilantro, chopped1/2 cup firmly packed spearmint, chopped1 tablespoon extra virgin olive oilLemon slices for garnish
Place the salmon on a baking sheet, season both sides generously with salt, cover with plastic wrap and set aside. Stir together the tahini, lemon juice, lemon zest and garlic in a bowl, Season with salt and set aside. Meanwhile, for tarator crust, preheat oven to 375F. Spread the walnuts on a baking sheet and roast, stirring occasionally, until golden 5 to 7 minutes. Set aside to cool and then finely chop. Combine the walnuts in a bowl with the cilantro and mint. Increase oven temperature to 375F. Warm the olive oil in a large frying pan. Sear the salmon on both sides for 2 minutes. Remove from the frying pan and place on a baking sheet, skin side down. Brush the tops of the salmon with a thick layer of tahini sauce. Press that same side into the walnut, herb and transfer to the oven and bake until almost firm to the touch, about 5 minutes. Transfer to a platter, garnish with lemon and serve.
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