A charred take on Salmon Grain Bowl, built on tahini and lemon and finished the way we like it. Ready in about 1 hr 20 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the tahini and lemon elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the za'atar and the rest of the tahini and lemon flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
This Middle Eastern Curry leans on cumin and coriander to do the heavy lifting. We sear the...
Middle Eastern A herb-heavy take on Paneer Bowl, built on za'atar and finished the way we like it. Ready in...
Middle Eastern
Members
This Middle Eastern Fritters leans on tahini and lemon to do the heavy lifting. We char the...
Middle Eastern A levantine take on Mushroom Tabbouleh, built on pomegranate and mint and finished the way we...