Method:

1. Place salmon, skin side up. Drizzle with oil – rub salt on skin
2. Heat a medium, non stick frying pan over medium heat. Add salmon, skin side down. Cook for 4-5 minutes or until skin is crisp. Turn and cook until just cooked through, or as desired
3. Cut cos lettuce in half longways, brush flat side with olive oil.
4. Sear in pan faced down with desired tahini dip

Tahini Dip:

1. In a food processor or a bowl , combine tahini, lemon juice and garlic. Mix while adding the water as you are combining the ingredients, to desired texture.
2. Remove from processor if using one and scoop into separate small bowls and add paprika for red tahini, finley minced parsley for green tahini or any desired flavour.
3. Serve immediately, or store Tahini in refrigerator for upto a week in an airtight container