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Tahini Basil Salmon with Yam Fries + Lemon Garlic Kale

Active Time: 15 minutes
Total Time: 30 minutes
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Why we love it:

This sauce can keep in the fridge for months - if you make a double batch it can be turned into a delicious vinaigrette.


  • 112 pounds Salmon (cut in 4 filets, skin on or off is your preference)
  • 2 Yams (garnet)
  • 12 cup Tahini
  • 14 teaspoon Honey (omit if you prefer no sugar)
  • 2 cloves Garlic (divided, minced)
  • 1 teaspoon Turmeric
  • 2 Tablespoons Cider Vinegar
  • 1 Lemon (zested and juiced)
  • 1 teaspoon Kosher Salt
  • 12 teaspoon Black Pepper
  • 13 cup Extra Virgin Olive Oil (divided, 1/4 cup and 2 teaspoons)
  • 1 cup Basil
  • 1 pinch Maldon Sea Salt (optional, for chef cred only)
  • 1 bunch Lacinato Kale
  • 14 teaspoon Garlic Powder

Cooking Instructions

  • 1. Preheat the oven to 400 degrees.
  • 2. Sauce

    EQUIPMENT NOTE: Ideally you want a blender for this, but if you don’t have one, you can make it in a small food processor or just whisk the heck out of it in a large bowl!

    Place ½ cup tahini, ¼ teaspoon honey (if using), 1 minced clove of garlic, 1 teaspoon turmeric, 2 Tablespoons vinegar, zest of the lemon, 1/2 of the lemon juice, a ½ teaspoon salt, and a few turns of black pepper into the blender. Turn on and drizzle in the ¼ cup of olive oil. Add basil leaves and a teaspoon of water and blend again until smooth.

  • 3. Salmon

    Place salmon filets on a baking sheet and sprinkle with a pinch of salt. Spoon about 1 teaspoon of sauce over each filet and smooth it out with the back of your spoon.

    Bake salmon for about 8-13 depends on the thickness and how well done you prefer them. Salmon is ideal at medium - just a little darker and oh-so-barely opaque in the center. The fish should flake at the touch of a fork.

  • 4. Yam Fries

    Wash the yams well, scrubbing the skin. Cut into ⅓” planks, then turn and cut into a fry shape (or just dice them!). Toss with a drizzle of oil and pinch of regular salt.

    Place in one layer on a lined baking sheet and roast at 400 degrees for about 10 minutes. Then. Turn the fries and roast for 5-8 more minutes until they’re tender if you pierce with a fork.

    Remove from oven and toss with a pinch of fancy chef salt. If using regular salt, a pinch of that works here too

  • 5. Kale

    Run your kale leaves under water if they “don’t seem” dirty, but if they have visible mud on them, fill your largest pot with water and add the kale letting it float on the top. Agitate the water and let the dirt fall to the bottom. Either way, place on a clean towel to dry.

    Gather the leaves into a short stack and roll in half. Slice into 1.5” strips starting at the top and continuing all the way to the bottom of the stem. You can slice right through the stems! Trim off and discard (aka freeze for later to make stock!) any really thick, woody or browned ends.

    Over medium heat, add 1 teaspoon olive oil in a large pan with tall sides. Add in the 2nd minced clove of garlic, stir for about 45 seconds until just fragrant.

    Add half of the kale (about 1 bunch) and cook the kale for a few minutes, tossing occasionally with tongs as it wilts. Add a generous pinch of salt, a ¼ teaspoon of garlic powder and a few turns of black pepper. Juice the other half of the lemon into the pot too. Toss and stir until kale is just wilted and softened (about 3 minutes total) Turn off the heat.

  • 6. Plating

    Serve salmon filets garnished with basil, yam fries and kale on the side.

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    Any thick filet of fish works here - halibut, swordfish, even tilapia would be great. You could use chicken breast instead if you prefer!
  • KALE:
    Baby Spinach works instead of kale, and russet potatoes for yams if you like!
  • YAMS:
    Feel free to swap out the yams for russet potatoes
  • SESAME :
    If you're allergic to sesame, sub and avocado instead of tahini
    You can use Red Vinegar or Rice Vinegar instead – whatever you prefer!
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