It’s no secret that at DAP we are fans of middle eastern cuisine and, in particular, that practiced by the Israeli chef Yotam Ottolenghiwhich for years has become one of the main supporters of this gastronomy in the United Kingdom, where it resides.
Ottolenghi is topical for two reasons. She is one of the few Israeli public figures who have publicly denounced their country’s actions in Gaza, openly criticizing the violence carried out by both Hamas and the Netanyahu Government. “Only compassion and understanding can heal this intolerable pain,” he noted in a post on his Instagram, where he also requested a habitation agreement between Palestinians and Israelis.
The war in Gaza has also coincided with the publication of his new recipe bookOttolenghi Test Kitchen, a collaborative publication between the Israeli chef and his team, in which they propose 85 versatile, simple and quick recipes for every day, inspired, as always, by Middle Eastern cuisine.
The book, designed to give an outlet to the spices and condiments that accumulate in our kitchens, led us to make this salmon recipe that uses two of the most popular spice mixtures in the Middle East: za’atar and sumac. Both can be found in stores specializing in spices, but if you can’t find them you can do without them and use some. Aromatic herb more accessible in the West like oregano or dill. The really important thing is the tahini, which they even have in Mercadona.
Before you start cooking, heat the oven to 220º C.
While it is heating, dry the salmon with a little kitchen paper, season it with salt and pepper. In a bowl, mix the za’taar and sumac. Place the salmon in the bowl skin side down, so that a crust forms with the spices.
In a frying pan or saucepan suitable for putting in the oven, heat a tablespoon of olive oil. When it is hot add the spinach. Salt and pepper and saute the spinach for two or three minutes until they reduce. Then place the salmon skin side down and drizzle it with two tablespoons of oil. Put the pan in the oven for 5 minutes.
While the salmon is cooking, prepare a dip with the tahini, the grated or very finely chopped garlic, the lemon juice, a good pinch of salt and 100 ml of water. Beat well to obtain a homogeneous emulsion.
After 5 minutes, remove the salmon from the oven, pour the tahini sauce between the fish slices and bake another 5 minutes further. After this time the fish is ready, water the duck with a little more lemon juice and oil and sprinkle with fresh chopped cilantro and another teaspoon of sumac. Serve immediately.
Ottolenghi Test Kitchen: Passion for the pantry (Salamandra fun & food)
*Some prices may have changed since the last review
What to serve with salmon with tahini sauce
The sauce that accompanies this salmon is a delight that you will surely want. accompany with bread, but also with white rice or couscous. This dish can be served for four people as part of a meal with a starter or side dish. If you serve it as a single dish, it can be perfectly for two people.
In DAP | Baked salmon
In DAP | Recipes by Yotam Ottolenghi
