Za’atar Salmon & Tahini

If you haven’t yet paired fish with tahini, this version combines tahini with herbaceous za’atar and sour sumac. Use a creamy, nutty tahini sourced from countries within the Levant if you can, and eat it shortly after cooking.
PHOTOGRAPHY BY ELENA HEATHERWICK

Serves

4

Total Time

25 Minutes

Ingredients

4 salmon fillets (600g), skin on and pin bones removed
2 tbsp of za’atar
2 tsp of sumac, plus ½ tsp extra for sprinkling
60ml of olive oil
250g of baby spinach
90g of tahini
3 garlic cloves, crushed
3.5 tbsp of lemon juice
1.5 tbsp of roughly chopped coriander leaves
Salt & black pepper

Method

Step 1

Preheat the oven to 220°C fan.

Step 2

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.

Step 3

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.

Step 4

Top with the salmon, skin side down, and drizzle the top of the fish with 2 tbsp of oil. Bake for 5 minutes.

Step 5

Meanwhile, in a small bowl whisk together the tahini, garlic, 2.5 tbsp of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny.

Step 6

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 tbsp each of lemon juice and oil and top with the coriander and extra sumac.

Recipe courtesy of Extracted from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi (Ebury Press, £25)

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