Welcome to V’s Kitchen.
Today I am sharing one of my all-time favourite recipes – Za’atar and Sumac Salmon with Tahini. It’s super healthy, delicious and most importantly easy to make. P.S today was my first ever LIVE cooking session on Instagram, so that’s why the video may be a little different in terms of format compared to my previous videos. I hope those of you who joined found it easy to follow along – stay tuned for so much more soon.
I have included my LIVE cooking session recipe video here.
And here’s the entire recipe:
- 1 salmon fillet (about 150g)
- Salt and black pepper
- 1¼ tsp za’atar
- ½ tsp sumac
- 2 tbsp olive oil
- 100g baby spinach
- 40g or 2.5 tbsp tahini
- 1½ tbsp lemon juice
- 1 garlic clove, peeled and crushed
- 45ml or 3 tbsp of water
- Optional: crushed red chili pepper
- Optional: parsley, minced
- Optional: caramelised lemon
- Preheat your oven to 200C/ 392F.
- Sprinkle the salmon with salt and pepper. If you have time, you can marinate it with some garlic, lemon, salt and pepper for half hour before you plan to bake it.
- Combine the za’atar and sumac, then sprinkle all over the top of the salmon to create a crust.
- Use a medium- sized pan on medium-high heat, add 1 tablespoon of oil and add the baby spinach and a small pinch of salt and pepper. Cook for a maximum of two minutes until the spinach is wilted.
- Add the spinach to your baking dish and place the za’atar-sumac crusted salmon on top. Drizzle with 1 tablespoon of olive oil and place in the oven for five minutes.
- Meanwhile whisk the tahini with a tablespoon of lemon juice, minced garlic, a pinch of salt and 45ml of water (3 tbsp of water) in a bowl, until smooth. Add a little more water if necessary.
- Take out the salmon from the oven, pour the tahini mixture around the salmon but not on top and place your dish back in the oven till the salmon is cooked through- around 20-25 minutes.
- Mix around the tahini sauce gently when it comes out of the oven as it can get a bit clumpy. Once you mix it around with a brush or spoon, it's good to go.
- Finally add 1 teaspoon of lemon juice, some crushed red chilli pepper, minced parsley, caramelised lemon and enjoy with some sumac rice/quinoa or with some crusty bread.
~You can serve this dish with crusty bread or sumac rice (boiled rice, a little sumac, salt, pepper, lemon juice and minced parsley
Image & Video: V’s Kitchen
Recipe adapted by: Ottolenghi
Feel free to ask me any questions about the recipe or method and post pictures of how your Za’atar Sumac Salmon with Tahini turned out in the comments below. Also, please use the hashtag #invskitchen or tag @invskitchen on Instagram when you make a recipe from this site for a chance to be featured.