CHEF’S CORNER: Catch of the Day!

Chef Hanan Osman of The Ritz-Carlton, Bahrain shares this mouthwatering recipe for everyone to delight in!

The Ritz-Carlton, Bahrain has always been providing an unmatched experience especially when it comes to gastronomic delights. Not only do they spoil guests who stay at their hotel, they also offer a topnotch indulgence for those who dine at their restaurants especially the Al Khayma Ramadan Tent.

Chef Hanan Osman is The Ritz-Carlton, Bahrain’s Oriental Sous Chef. She is in charge of the Ramadan Tent – from the production and mise en place during the whole month of Ramadan to the oriental and banquet kitchen with 19 staff to handle the operations.

Chef Hanan is also responsible for all the oriental kitchen and outdoor catering operations which includes 2,000 covers capacity of grand ballroom, 8 meeting rooms, convention halls, massive outdoor catering.

Grilled Salmon With Colourful Vegetable Coriander Tahini Chili Sauce


  • Fresh Salmon – 500 g    
  • Salt – 10 g
  • Thyme  – 5 g
  • Olive oil – 5 ml
  • Garnishing Ingredients:
  • Pomegranate – 10 g
  • Black pepper – 5 g
  • Carrots – 10 g
  • Broccoli – 10 g
  • Asparagus – 10 g
  • Thyme  – 5 g

Coriander Sauce:

  • Coriander – 200 g
  • Lemon juice – 2 tbsp
  • Chopped garlic – 1 tbsp
  • White vinegar – 2 tsp


Combine all the ingredients along with 2 tbsp. of water in a bowl and mix well. Adjust the sweetness as required.  Sauté the garlic with olive oil.

Tahini sauce:

  • Tahini – 100g
  • Salt – 20g
  • Lemon juice – 50m
  • Cumin powder & chilli paste – 5g


Combine all the ingredients along with 2 tbsp. water in a bowl and mix well.


Method (Salmon):

  • Marinate fresh salmon with salt, pepper, olive oil,thyme and garlic
  • Pan fried the salmon until golden brown
  • Cook the salmon 180C for 8 minutes

Final Plating:

  • Boil the vegetables and serve with salmon and both sauces
  • Garnish with pomegranate, black pepper, carrots, broccoli, asparagus and thyme.