Za'atar Salmon & Tahini
"If you haven’t yet paired fish with tahini, then you’re in for a real treat. This version combines tahini with herbaceous za’atar and sour sumac, our ever familiar but much treasured test kitchen staples." This recipe comes from Ottolenghi's new book Ottolenghi Test Kitchen: Shelf Love.
4 salmon fillets (1 lb 5 oz/600g), skin on and pin bones removed
2 tbsp za’atar
2 tsp sumac, plus ½ tsp extra for sprinkling
4 tbsp (60ml) olive oil
9 oz (250g) baby spinach
⅓ c (90g) Seed + Mill Organic Tahini
3 garlic cloves, minced
3½ tbsp lemon juice
1½ tbsp roughly chopped cilantro leaves
Salt & black pepper, to taste
1. Preheat the oven to 450°F.
2. Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the za’atar and sumac, then sprinkle this all over the top of the salmon to create a crust.
3. Place a large, oven-safe sauté pan on medium-high heat and add 1 tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for 2–3 minutes, until just wilted.
4. Top with the salmon, skin side down, and drizzle the top of the fish with 2 tablespoons of oil. Bake for 5 minutes.
5. Meanwhile, in a small bowl whisk together the tahini, garlic, 2½ tablespoons of lemon juice, a good pinch of salt, and 7 tablespoons/100ml of water until smooth and quite runny.
6. When ready, remove the pan from the oven and pour the tahini all around the salmon (but not on the fish at all). Bake for another 5 minutes, or until the fish is cooked through and the tahini is bubbling. Spoon the remaining 1 tablespoon each of lemon juice and oil over everything and top with the cilantro and extra sumac.
Make it your own:
- Swap out the salmon for other sustainably caught fish, adjusting cooking times as needed.
- Use other leafy greens in place of spinach, such as kale or chard.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!