You don't have to dine out all the time to experience good quality cooking, you can simply make it at home and enjoy making a mess in your kitchen. we have the best recipe idea that will make you run to your kitchen. Ottolenghi's new cook book shelf love is full of flexible home cooking recipes perfect for feeding you and your families without stress and fuss, but still amazing ideas for dinner time. You can create the dishes as they are of add your own twist.
One of the recipes that stood out to us was the fish paired with tahini. If you haven't tried this before then you’re in for a treat.
What you will need :
4 Salmon fillets (600g), skin on and pin bones removed
2 tbsp Za’atar
2 tsp Sumac, plus ½ tsp extra for sprinkling
60ml Olive oil
250g Baby spinach
90g Tahini
3 Garlic cloves, crushed
3½ tbsp Lemon juice
1½ tbsp Roughly chopped coriander leaves
Salt and black pepper
For Za'atar we recommend buying from Ottolenghi cafe in Chelsea. The cafe opened in January 2022 on Pavilion Road and is one of the Ottolenghi group's largest delis yet.
Method:
Preheat the oven to 220°C fan.
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.
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.
Top with the salmon, skin side down, and drizzle the top of the fish with 2 tablespoons of oil. Bake for 5 minutes.
Meanwhile, in a small bowl whisk together the tahini, garlic, 2½ tablespoons of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny.
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 tablespoon each of lemon juice and oil and top with the coriander and extra sumac.
