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Recipe Card
Za’atar Crusted Salmon
ingredients
- 2 fillets Morey’s Wild Salmon Seasoned Grill, thawed
- 1/2 cup panko breadcrumbs
- 2 tablespoons za’atar
- 2 tablespoons freshly chopped parsley
- 1 teaspoon fresh lemon juice
- 1 1/2 tablespoons melted butter
- 2 teaspoons freshly ground black pepper
Pickled Beets
ingredients
- 1 large beet, stems removed and sliced
- 1 cup diluted vinegar (equal parts white vinegar and water)
- 1 tablespoon sugar
- 1 teaspoon kosher salt
Tahini Garlic Sauce
ingredients
- 1/2 cup tahini
- 3-4 garlic cloves, minced
- Juice from 1 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/2 cup water (add 2 tablespoons at a time while whisking, for a thinner sauce)
Method
Step 1
Preheat oven to 375°F. Remove frozen fillets from pouch and place on a foil-lined baking pan with flat sides down. Bake for 20-22 min.
Step 2
MAKE PICKLED BEETS: Mix together ingredients for pickled beets and set aside.
Step 3
MAKE TAHINI GARLIC SAUCE: Mix together ingredients for tahini garlic sauce and set aside.
Step 4
TO MAKE ZA’ATAR CRUSTED SALMON: Next, mix together panko breadcrumbs, za’atar, parsley, lemon juice, melted butter, and black pepper. Remove salmon from oven and spoon za’atar mixture over the tops of each. Gently press down with the back of a spoon so it adheres loosely to the salmon. Place back in oven and broil for 3-5 mins. Carefully remove from the oven.
Step 5
TO SERVE: Spread a thick layer of tahini garlic sauce over the bottom of each plate and top with baked salmon fillet, and pickled beets. Serve with rice or quinoa and garnish with freshly chopped parsley.