SAMKE HARRE – Spicy Salmon with Tahini and Nut Crust

This is by far one of the most tastiest dishes… ever. I get excited just writing about it!
Samke Harre is a middle eastern specialty. Samke means fish and Harre means hot/spicy in Arabic. My parents make a version of this traditional middle eastern recipe. I’ve changed it up a bit after reading a variety of recipes online. It is quite decadent, but I kid you not when I say nothing in this is unhealthy – in fact, it is nourishing and life-giving.
It’s simple. Once you’ve done the prep you can literally walk away from the kitchen and come back when it’s done! I love baking in the oven.
What you’ll need:
  • 1/2 cup of (activated) Walnuts
  • 1/2 cup of almond meal (I use the leftover bits when I make almond milk)
  • 1 cup of parsley + corinader
  • 1 teaspoon of dried chilli flakes or fresh chillis (more or less to taste)
  • 1 cup of unhulled, organic tahini (black or white)
  • Juice of one lemon
  • 1 garlic clover
  • Water to break down the tahini
  • Pepper to taste
  • 2 fillets of fresh fish (I used Salmon here but Tuna, Dory, Barramundi or any white fish is great too)
  • Silverbeet
  • Asparagus
  • Coriander
  • Walnuts
 What to do:
  • In a food processor add in all ingredients except the fish. Whiz away until you get a nice thick consistency, but add in water if it’s too goopy.
  • Take the mixture and cover the fillets in a really thick layer
  • Wrap fillets in foil – make sure it’s an air filled pocket with lots of space for the fish to breath
  • Place in the over at 180 degrees for around 20 minutes
  • Steam the silverbeet + asparagus – this should only take 5 minutes. Ensure the asparagus stays nice and crunchy
  • Serve  – plate up the silverbeet (toss with lots of lemon juice first!). Place a fillet on top, top with asparagus stalks, torn coriander and crushed walnuts and a wedge of lemon.
Signing off with an exhale.
Pause. Listen. Live



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