Walnut and Herb-Stuffed Salmon with Spicy Tahini Sauce

Ingredients

• 1 tsp cinnamon 
• 1 tsp cumin 
• 0.3 cup olive oil extra virgin 
• 0.5 cup flat parsley chopped
• 0.5 cup cilantro leaves fresh chopped
• 4 cloves garlic minced
• 0.5  juice of lemon 
• 1  lemon zest 
• 1 tsp paprika 
• 4  to 5 chilies red hot seeded chopped
• 2 lb salmon fillet trimmed to be the same size
• 6 servings salt and pepper 
• 0.5 cup walnuts toasted

Equipment

• food processor
• oven
• baking pan
• kitchen twine

Directions

1. Preheat the oven to 375°F. Prepare the salmon fillets bytrimming the extra thin belly part. Use tweezers to pull outany bones. Blot dry and sprinkle half of the cinnamon on themeat side of each fillet and set aside to make the filling.
2. In a food processor, place the walnuts, garlic, cilantro, parsley,lemon juice and zest, chilies, paprika, cumin, cinnamon,olive oil, salt and pepper. Pulse a couple of times until all theingredients are chopped. Don't overprocess—try to keep aslightly coarse texture.
3. Place one fillet skin side down on a working surface and placeenough of the spicy walnut filling to fully coat the fish. Coverwith the other fillet skin side up. Using the kitchen twine,gently tie up the fish to ensure the filling stays in place.
4. Drizzleolive oil in the baking dish and put in the prepared fillet,drizzling a little more oil on top. Season with salt and pepper.
5. Bake for about 20–25 minutes until done.
6. Serve with tabbouleh and spicy tahini sauce on the side to drizzle overthe cooked fish.