ZA'ATAR SALMON AND TAHINI
Serves: 4
■ 4 salmon fillets (1 1/4 lbs/
■ 570 g), skin on, pin bones removed (For best results, use a large, thick fillet and cut it into four equal portions)
■ Salt and freshly ground pepper 2 tbsp (30 ml) za'atar
■ 2 tsp (10 ml) sumac, plus
■ 1/2 tsp (2 ml) for final sprinkling
■ 4 tbsp (60 ml) olive oil
■ 8 oz (226 g) baby spinach
■ 1/3 cup (80 ml) tahini
■ 3 garlic cloves, minced
■ 3 1/2 tbsp (52 ml) fresh lemon juice
■ 1 1/2 tbsp (22 ml) coarsely chopped fresh coriander
1. Preheat oven to 450 F (230 C).
2. Using paper towels, pat salmon dry and sprinkle with salt and pepper.
3. In a small bowl, combine the za'atar and sumac. Sprinkle it all over the skinless side of the salmon to create a crust.
4. Heat a large sauté pan over medium-high heat and add 1 tbsp (15 ml) of the oil. When oil is hot, add spinach and a pinch each of salt and pepper. Cook for
2-3 minutes, just until the spinach has wilted.
5. Arrange the salmon on top, skin side down, and drizzle fish with 2 tbsp (30 ml) of the oil. Bake in preheated oven for 5 minutes.
6. Meanwhile, in another small bowl, whisk together the tahini, garlic, 2 1/2 tbsp (37 ml) of the lemon juice, a good pinch of salt and 7 tbsp (95 ml) of cold water until mixture is smooth and runny.
7. When fish has baked for 5 minutes, remove pan from oven and pour tahini mixture around the fish but not on it. Bake for another 5 minutes, or until fish is cooked through and the tahini is bubbling.
8. Spoon the remaining 1 tbsp
(15 ml) each of lemon juice and oil over everything and top with the fresh coriander and a sprinkling of sumac. Serve at once.