Quick and Easy

Donna Hay's Crispy Chia Salmon with Za'atar Salad

April  3, 2020
7 Ratings
Photo by Con Poulos
  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves 2
Author Notes

I quite often switch up the fish that I use in this recipe, mostly depending on what's freshest at my fishmonger. The only rule is that it has to be a nice thick piece that won’t dry out under the grill. Having said that, if you are using thinner pieces just reduce the grilling time!

Za’atar is a Middle-Eastern spice mix made from dried herbs, sesame seeds and sumac. Find it at spice shops and most supermarkets.

Reprinted from Week Light: Super-Fast Meals to Make You Feel Good. Copyright © 2019 by Donna Hay. Photographs © 2019 by Con Poulos. Published by Fourth Estate, an imprint of HarperCollinsPublishers. Food52

What You'll Need
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons za'atar (see author notes)
  • 2 x 100g (3 1⁄2 oz) skinless salmon fillets, 2.5cm (1 in) thick
  • 1 tablespoon black chia seeds
  • 2 small cucumbers (250 grams/8 3/4 oz), halved and sliced lengthways
  • 2 small beetroot (100g/3 1⁄2 oz), peeled and thinly sliced using a mandolin
  • 1/4 cup (6g/1⁄4 oz) dill sprigs
  • 1/2 cup (140g/5 oz) plain Greek-style (thick) yoghurt
  • 1 tablespoon lemon juice
  • Lemon wedges, to serve
  1. Preheat oven grill (broiler) to high. Line a small baking tray with aluminium foil.
  2. Place the oil and za’atar in a small bowl, mix to combine and season with salt and pepper. Spoon half the za’atar mixture over the salmon to coat.
  3. Place the chia seeds on a small flat plate. Press the underside of each salmon fillet into the chia seeds to coat and place, seed-side up, on the tray. Grill the salmon, without turning, for 4–5 minutes or until just cooked through. Allow to stand for 2 minutes.
  4. While the salmon is cooking, divide the cucumber, beetroot, dill and yoghurt between serving plates. Add the lemon juice to the remaining za’atar mixture, stir to combine and drizzle over the salad. Top with the salmon and serve with lemon wedges.

See what other Food52ers are saying.

  • KK
  • jencordes
  • Mark
  • Whitney

4 Reviews

KK March 28, 2023
Quick, very easy and healthy. Good but not wonderful.
jencordes January 30, 2023
This was terrifically mediocre in my opinion.
Mark August 24, 2022
Fast tasty and easy to prep. Didn’t have a mandolin so used a wide vegetable peeler, also added the lemon zest to the sauce. Will definitely make again
Whitney January 10, 2022
easy. simple. feels fancy. what more could you want?