Zesty Za’atar Zalmon

zatar salmonOK, sorry… couldn’t resist.  The actual name of this incredibly easy, incredibly complex-tasting meal is Mediterranean Za’atar Salmon but come on, where’s the fun in that?  Where’s the alliteration??  Seriously though, this is a stellar salmon dish.  Ha! See?  I did it again — Seriously Stellar Salmon… now that’s what this blog entry should have been titled!

All alliteration aside (sorry, I just can’t seem to stop!), this is a one-pan dish that is just different enough to make it interesting.  If you’ve never tried za’atar spice, you should!  I have a handful of recipes that I use it in and have never been disappointed.  The Za’atar gets used twice in this recipe.  It seasons the broth that is used to cook the couscous and it seasons the mayo which is spread on the salmon before cooking.  By the way, if you’ve never topped salmon with mayo before cooking, um, yeah…. it’s a very good thing.

The recipe comes from Kraft Food & Family. Now, don’t go looking down your nose at me or this recipe because of the source.  I’ve gotten some really killer recipes from the magazine.  They are always well-written, creative and definitely darn tasty.  They just need to work on their alliteration.

Mediterranean Za’atar Salmon

Serves 4

Ingredients:

1/4 cup mayonnaise

4 1/2 tsp. za’atar, divided

4 skinless salmon fillets

1 1/4 cup vegetable or chicken broth

1 cup Israeli couscous, uncooked

1 5-oz package mixed baby spinach and arugula salad greens (I actually used baby kale)

1 cup cherry tomatoes, halved

2 Tbsp coarsely chopped Kalamata olives

1/2 cup crumbled Feta cheese

Procedure:

  • Mix mayo and 1 Tbsp za’atar until blended.  Brush half the mayo mixture onto salmon fillets; place, mayo sides down, in a large skillet.  Brush remaining sides with mayo mixture.  Cook on medium heat 5 to 6 minutes on each side or to desired degree of doneness.  Remove fish from skillet and cover to keep warm.
  • Add broth and remaining za’atar to skillet; stir until blended. Bring to a boil, stirring occasionally. Stir in couscous; cover.  Simmer on medium-low heat for 8 minutes, stirring occasionally.
  • Add all remaining ingredients except cheese; cook and stir 1 to 2 minutes or just until greens are wilted.  Top with fish and cheese and continue to cook, covered, 2 to 3 more minutes or until fish is heated through and cheese is slightly melted.