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Prep time
5 minutes
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Cook time
5 minutes
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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
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Ingredients
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2 tablespoons
extra-virgin olive oil
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2 teaspoons
za'atar (see author notes)
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2
x 100g (3 1⁄2 oz) skinless salmon fillets, 2.5cm (1 in) thick
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1 tablespoon
black chia seeds
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2
small cucumbers (250 grams/8 3/4 oz), halved and sliced lengthways
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2
small beetroot (100g/3 1⁄2 oz), peeled and thinly sliced using a mandolin
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1/4 cup
(6g/1⁄4 oz) dill sprigs
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1/2 cup
(140g/5 oz) plain Greek-style (thick) yoghurt
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1 tablespoon
lemon juice
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Lemon wedges, to serve
Directions
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Preheat oven grill (broiler) to high. Line a small baking tray with aluminium foil.
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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.
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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.
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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.
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