Low Sugar Tahini Salmon Paella with Toasted Sesame
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.8(5)
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Learn more →Ingredients
4 servings
For the paella
- ¼ tsp saffron threads
- 3 cups low-sodium chicken broth, warmed
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 can (14 oz) diced tomatoes, drained
- 1 ½ cups bomba rice or short-grain rice
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the salmon
- 4 salmon fillets (about 5 oz each), skin-on
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the tahini drizzle
- 3 tbsp tahini
- 2 tbsp warm water
- 1 tbsp lemon juice
- 1 small garlic clove, finely grated
For serving
- 2 tbsp sesame seeds
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges
Instructions
- 1
Combine the saffron threads with the warm chicken broth in a small bowl and let steep for at least 10 minutes while you prepare the other ingredients.
- 2
Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a small plate and set aside.
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