I tried out this recipe from epicurious.com the other day and it was delicious – flavorful and with a hint of an exotic (at least for me) middle eastern flavor. Without the Tahini sauce, this dish is naturally gluten, dairy and soy-free. I did have to make an unforeseen modification – thinking I had walnuts, I didn’t buy any at the store, but when I got home I found I only had pine nuts and pecans (pine nut + pecan = walnut, right?) so I used those instead. I’m actually glad I made the substitution, as walnuts tend to leave a bitter aftertaste. I also didn’t have any kitchen twine but that didn’t prove to be an issue – the two pieces of salmon stayed together very well in the oven 🙂 Paired with some roasted broccoli with garlic, this was a great summer meal! Enjoy!