Delish Za’atar spiced Salmon with grapefruit-fennel salad

During the cold season it’s so important to eat loads of vitamins and omega 3’s. They keep us healthy and happy. What’s better than to stay healthy with yummy za’atar spiced salmon with grapefruit-fennel salad with walnuts and herbs. It’s the perfect winter salad. Sweet and bitter are perfectly balanced and the za’atar with it’s thyme and sesame makes the dish very elegant. 

I’ve discovered za’atar through the recipes of Yottam Ottolenghi and absolutely fell in love with it. Basically it’s a Middle Eastern spice mix with dried thyme, sesame, salt and sumac. You can use for all sorts of dishes from meat to fish, veggies, even with yoghurt it’s delicious. Have a look at some of my za’atar recipes here.It’s a really simple recipe, perfect vitamine bomb for weekdays but also great for a light candlelight dinner. Share your take on this za’atar spiced salmon with grapefruit-fennel salad or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

grapefruit fennel radicchio salad with za'atar salmon
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Delish Za'atar spiced Salmon with grapefruit-fennel salad

Yummy za'atar spiced salmon with grapefruit-fennel salad with walnuts and herbs

Servings: 2 people
Ingredients
  • 400 gram fresh salmon filet
  • 1 fresh grapefruit
  • 1 small fennel
  • 1 small radicchio
  • 3-4 radishes
  • 1 handful walnuts
  • 1 bunch coriander
  • 1 bunch fresh mint
  • 2 tbsp olive oil
  • za'atar
  • 2 tbsp white wine vinegar
  • salt
  • pepper
  • 1 tsp rice syrup
  • 1 tbsp coconut oil
Instructions
  1. Fillet the grapefruit and keep the grapefruit juice and fillets. 

  2. For the dressing mix grapefruit juice white wine vinegar, rice syrup, salt, pepper and olive oil. Stir well and put aside.

  3. Wash the fennel and radishes, and slice them very thinly with a mandoline. Keep the fennel green for decoration. Now wash and pad dry the radicchio. Roast your roughly chopped walnuts in a non-stick pan. Wash and pad dry the fresh mint and coriander.

  4. In a bowl mix together fennel, radishes, radicchio, mint, fennel green and coriander with your dressing.

  5. Wash and pad dry your salmon filets. Season with salt and za'atar. Heat up a pan with coconut oil and put the salmon filets in skin-side down. Let it fry over medium heat until skin is crisp (3-4 minutes). Turn and fry until medium rare about 1-2 minutes.

  6. Add the salad to your plates and put the salmon on top of it. Drizzle with some olive oil, sprinkle the roasted walnuts over it and serve! Bon appetit!

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