Madeleine Shaw's za'atar salmon

Using this spice mix from the Middle East, you can transform your meals into fragrant feasts. You’ll find za'atar in the special ingredients sections in most large supermarkets.

10 mins

2

Easy

• 2x Field & Flower salmon fillets
• 1tbsp za'atar
• 1 fennel, grated
• 1 carrot, grated
• 1 handful of almonds
• 50ml olive oil
• 1tsp cumin
• 1 lime
• 1tbsp tomato concentrate
• ½tsp chilli powder
• Sea salt & freshly ground black pepper
• Coconut oil (or butter)

1. Rub the salmon in the za’atar, with a pinch of salt and a grind of fresh black pepper and leave to the side.

2. Grate the fennel and carrot, squeeze over the juice of ½ a lime and leave to the side.

3. In a glass or jam jar combine the olive oil, cumin, chilli, ½ lime juice, tomato concentrate and a pinch of salt. Pour this harissa style dressing over the fennel and carrot salad and mix together.

4. Heat a pan on medium and put 1tsp of coconut oil in the pan. Once hot, place the salmon in and fry for 3 minutes skin side down. Then alternate to the left side for a minute, the top face down for a minute, then the right side for a minute.

5. Crush the almonds slightly with the side of a knife.

6. Serve on top of the salad with a handful of crushed almonds and a drizzle of olive oil. Other topping which work well with this dish are yogurt, fresh mint leaves, roasted sweet potato or hummus.