Zinc Salmon

Made this for Shabbat but didn't manage to take a picture before dinner. I had seen a fish-with-tahini recipe recently, and thought it might work well. But tahini is kind of bitter on its own, so I wanted to sweeten it a little bit. And my boyfriend recently moved a bottle of molasses into my house that I wanted to experiment with... Turns out that molasses is an ideal complement to tahini--they both have that little bitter edge. This got great reviews--I'm looking forward to trying it again. Not what you'd call a lowfat or low calorie dish, but good for a party.

Be warned that the quantities are approximate--more of a suggestion than a recipe.
PS I'm calling it Zinc Salmon because a Google search for "sesame and molasses" informs me that--get ready--both are great sources of zinc.

Zinc Salmon

About 3 1/2 lb salmon filet (enough for about 8ish people)
About 1/2 cup tahini
2 tbsp molasses
3 lemons, or enough to cover the bottom of your pan(s) in slices
2 tbsp sesame seeds
One sweet onion, thinly sliced
A little neutral oil to cook the onion

Saute the onion until it is translucent. Add the sesame seeds to the pan, stir well to coat the onion, and cook until the onion and seeds begin to color. Remove from heat.
Preheat the oven to 350 degrees.
Slice the lemons thinly and cover the bottom of the pan with the slices. Lay your fish filet or filet pieces on top of the lemons. In a small pitcher or bowl, mix the tahini and molassess. Add water by the tablespoon until the mixture is pourable. Spread a thin layer over the fish with the back of a spoon. Spread the onion-sesame seed mixture evenly over the fish. Drizzle with the remaining tahini-molasses mixture.
Roast about 8-10 minutes, depending on the thickness of the filet. Let cool to room temperature before serving. You can eat the lemon slices or not, as you see fit.

Serves 8-10.