What’s on my plate: za’atar salmon and tahini 

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.

This well be entered in the What’s on Your Plate blog challenge hosted by Widow Badass and Retirement Reflections when it goes live. I’m just early!

Also entered in Natalie the Explorer’s coffee share.

Thistles and Kiwis is a Wellington, New Zealand based blog written by Barbara, who likes cats, summer, good food and pretends to garden.

You can find Thistles and Kiwis on Facebook, and also on Instagram @thistlesandkiwis.  As for Twitter….am totally inactive these days.  If you want to get in touch, email me on thistlesandkiwis@gmail.com

19 Comments

  1. Hello Barbara,
    You pulled out a recipe with sumac this time – one of my favorite spice blends. We have a family restaurant nearby that uses it a lot so many of their entrees have that great taste. They even have a simple potato wedge dish where each wedge is covered with sumac and other spices which is baked I think, then served with a cool dipping sauce. Amazingly tasty!
    Why does your blog always leave me hungry. . . ?

    Liked by 1 person

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