Servings: people
Salmon with Za'atar and Tahini
If you haven't tasted fish with tahini yet, you are truly missing out. This dish combines tahini with the herbaceous fragrance of za'atar and tangy sumac
Equipment
- Oven
- Bowl
- Sauté Pan
Ingredients
- 4 pcs. Salmon Fillet (600 g in total), skin on, checked for bones
- 12 gram Za'atar
- 4.8 gram Sumac plus ½ tsp extra for sprinkling
- 55.2 gram Olive Oil
- 250 gram Baby Spinach
- 90 gram Tahini
- 3 cloves Garlic crushed
- 52.5 gram Lemon Juice
- 2.25 gram Cilantro coarsely chopped leaves
Instructions
- Preheat the oven to 220°C fan.
- Pat the salmon pieces dry and season them with salt and pepper. Mix za'atar and sumac in a small bowl, then sprinkle the mixture over the top of the salmon to form a crust.
- Heat a large sauté pan that can go in the oven over medium-high heat and add 1 tbsp oil. Add the spinach and a pinch of salt and pepper, and sauté until just wilted.
- Meanwhile, mix the tahini with garlic, 2½ tbsp lemon juice, a good pinch of salt, and 100 ml water in a small bowl until the mixture is smooth and fairly runny.
- Take the fish out of the oven and pour the tahini around it (but not over it). Then, bake it for another 5 minutes or until it is tender and the tahini is bubbling. Drizzle the remaining tbsp of lemon juice and oil over, and sprinkle with the coriander and a little extra sumac.
Notes
Make your own version:
– Swap the salmon for another sustainably caught fish and adjust the baking time accordingly.
– Use other leafy greens instead of spinach, such as kale or Swiss chard.
– Swap the salmon for another sustainably caught fish and adjust the baking time accordingly.
– Use other leafy greens instead of spinach, such as kale or Swiss chard.