We all need a dish that looks exotic and fancy but is, in fact, so simple anyone could make it. You know the sort of thing – simple, good ingredients combined in such a way that the end result is quite lovely. One such dish is za’atar salmon and tahini from Ottolenghi’s Test Kitchen Shelf Love.
It is a lovely fresh and flavourful dish that takes no time to put together. If you don’t know what
za’atar is, it is a mix of dried herbs like oregano, marjoram or thyme, and toasted spices like cumin and coriander and of course sumac, that lemony spice so popular in Middle Eastern cooking.
Quite simply, you make a rub or crust from za’atar, sumac and a drizzle of olive oil for the salmon. Add some oil to a frying pan that can go in the oven (I’ve had this Le Creuset one for years), wilt the spinach, add the fish, then pop in the oven for 5 minutes. Add the tahini mixed with lemon juice and water, cook for another 5 minutes and that is it. Sprinkle with coriander and serve.
The recipe can be accessed in full online here. It is such a great way to serve salmon and so quick and easy, but full of fantastic flavours. We had rice with it and a salad, but it could be good with couscous too – really anything that can help to soak up the gorgeous juices.
Thistles and Kiwis is a Wellington, New Zealand based blog written by Barbara, who likes cats, summer, good food and pretends to garden.
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