ZA’ATAR SALMON WITH TAHINI

Smooth, nutty tahini is perfectly paired with za’atar-crusted salmon in this quick and easy dish from the Ottolenghi Test Kitchen team.

I like the creamy, runny, nutty tahini. Remember some bread to mop things up.

INGREDIENTS Serves 2

2 Salmon fillets 300g, skin, bones removed
1 tablespoon za’atar
1 teaspoons sumac, plus more for sprinkling
3 tablespoons olive oil
125g baby spinach
45g tahini
2 garlic cloves, crushed
2 tablespoons freshly squeezed lemon juice
1 tablespoons coriander roughly chopped
salt and freshly ground black pepper

METHOD

Preheat the oven to 230⁰C

Pat the salmon dry, 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, 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 to 3 minutes, until wilted.

Top with the salmon, skin side down, and drizzle the top of the fish with 1 tablespoon of oil. Bake for 5 minutes.

Meanwhile, in a small bowl whisk together the tahini, garlic, 1 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 5 minutes, or until the fish is cooked through and the tahini is bubbling.

Spoon a tablespoon each of lemon juice and oil over everything and top with the coriander and extra sumac.

Original Recipe Yotam Ottolenghi Test Kitchen team