The Ottolenghi’s test kitchen cookbook is amazing. I can’t repeat it enough. Tonight’s za’atar salmon with tahini is so 😋. I increase the amount of vegetables, decrease the amount of tahini and add roasted sweet potato as side dish.
Remove the bones of a beautiful piece of salmon filet. Mirco, the fishmonger, already removed the skin ( although not really necessary). Dry the fish. Mix 1 table spoon of za’atar with 1 teaspoon of sumak, pepper and salt.
Clean 500 grams of fresh spinach and wash carefully. Chop 4 garlic cloves. Heat a pan ( oven resistant). Spread 2 table spoons of olive oil. Add the garlic. Bake. Add the spinach. Bake and stir. Allow to shrink and stop the fire. Season with pepper and salt. Spread the salmon ( skinside downwards). Spread the za’atar sumak mixture on the fish. Bake in the oven at 200° for 5 minutes.
Mix 2 table spoons of tahini with the juice of 1/2 lemon, pepper and salt. Add 50 ml of water ( or more) to obtain a liquid sauce.
Spread the sauce on the spinach.
Bake for another 5-10 minutes, until the tahini is bubbling. Finish with fresh coriander.
Serve with ovenbaked sweet potatoes.