The Ottolenghi Test Kitchen’s Za’atar Salmon and Tahini
Smooth, nutty tahini is perfectly paired with za'atar-crusted salmon in this quick and easy dish from the Ottolenghi Test Kitchen team.
From the book
Ottolenghi Test Kitchen: Shelf Love
A collaborative effort from the Ottolenghi Test Kitchen team
Designed to help you make the most of your pantry, fridge, and freezer
With recipes ranging from one-pot feasts to sumptuous bakes
Introduction
If you haven’t yet paired fish with tahini, then you’re in for a real treat. This version combines tahini with herbaceous za’atar and sour sumac, our ever familiar but much treasured test kitchen staples. We strongly recommend using creamy, nutty tahini that’s sourced from countries within the Levant. Eat this shortly after cooking, as cooked tahini doesn’t sit or reheat very well.
Ingredients
| 4 | salmon fillets (600g), skin on and pin bones removed |
| 2 tbsp | za’atar |
| 2 tsp | sumac, plus ½ tsp extra for sprinkling |
| 60ml | olive oil |
| 250g | baby spinach |
| 90g | tahini |
| 3 | garlic cloves, crushed |
| 3½ tbsp | lemon juice |
| 1½ tbsp | roughly chopped coriander leaves |
| 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 2–3 minutes, until just wilted.
Top with the salmon, skin side down, and drizzle the top of the fish with 2 tablespoons of oil. Bake for 5 minutes.
Meanwhile, in a small bowl whisk together the tahini, garlic, 2½ 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 over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac.
