* Percent Daily Values are based on a 2000 calorie diet.
Za’atar salmon and tahini
A quick and delicious fish dish
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: Middle Eastern
Servings: 4
Calories: 507kcal
Author: Ottolenghi Test Kitchen
Equipment
Small bowl
Sauté pan
Ingredients
4salmon fillets (600g)skin on and pin bones removed
2tbspza’atar
2.5tspsumac, use ½tsp extra for sprinkling
60mlolive oil
250gbaby spinach
90gtahini
3garlic clovescrushed
3.5tbsplemon juice
1.5tbspcoriander leavesroughly chopped
Salt and black pepper
Method
Preheat the oven to 220°C fan.
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.
Place a large ovenproof sauté pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for two to three minutes until just wilted.
Top with the salmon, skin side down, and drizzle the top of the fish with two tablespoons of oil. Bake for five minutes.
Meanwhile, in a small bowl whisk together the tahini, garlic, two-and-a-half tablespoons of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny.
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 five minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac.