Za’atar-Roasted Salmon with Herbs and Pickled Onions
60
- Prep Time20 min
- Total Time45 min
- Makes6 to 8 servings
(Photo: Erik Putz)
If there’s one thing you should know about Jews and food, it’s that we never say no to a nice piece of fish. And this salmon is a nice piece of fish! Instead of the usual Hanukkah spread of bagels, lox and cream cheese, impress the entire family and roast a whole side of salmon seasoned with za’atar. They’ll plotz for it.— Amy Rosen
Pickled Onions
1/2 cup red wine vinegar
1/4 cup granulated sugar
1/2 tsp sea salt
1/2 red onion
Salmon
1 whole side skin-on salmon, (about 1.5 kg)
1 tbsp olive oil
1 tbsp za'atar spice blend
1/2 tsp sea salt
Herb Topping
1/2 cup chopped parsley
1/2 cup basil leaves, chopped
2 tbsp chopped chives
2 tbsp drained capers
1 tsp olive oil
Instructions
1. Onions: Combine vinegar, sugar, 1⁄4 cup water and salt in a small saucepan set over high. Bring to a boil. Remove from heat and add onion. Set aside and let cool for 1 hr. Cover and refrigerate until ready to serve.
2. Salmon: Position rack in centre of oven; preheat to 450F. Line a large rimmed baking sheet with parchment or foil.
3. Place salmon, skin-side down, on prepared sheet.Rub with 1 tbsp oil and sprinkle with za’atar and salt. Season with pepper.
4. Roast salmon until just opaque in the centre, about 20 min. Let cool slightly.
5. Topping: Combine half of the pickled onions with parsley, basil, chives, capers, 1 tbsp oil and thyme in a medium bowl.
6. Place salmon on a serving platter and artfully top with herb mixture. Serve warm or at room temperature, with remaining onions alongside, if desired.
This recipe is part of a Hanukkah feast by Amy Rosen.
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