One of the things I love to do, is make tasty food. One thing I love even more than that is making it quick and easy and very efficiently. This is one of those dishes that will make you have dinner quicker than it takes delivery to arrive at your house. As much as I am an experienced professional food consultant and have developed great recipes for editorial publishing in magazines and for corporate clients, in my kitchen, I am still the college student with one hour between classes and a big hungry stomach. This is one of those meals you can have on the table in less than 15 minutes. I kid you not. Including prep time. It was so quick that there was no professional food photo shoot as is customary on the blog. I shot this with my iPhone 6+.
Here I have Seared Za’atar Crusted Salmon with a yummy ? crispy crunchy skin on top of a bed of lettuce dressed with mayonnaise and anchovy paste. This is quick and easy food that’s good for your waistline and your brain because of the fatty fish ? (salmon and anchovies). The Za’atar is from Jordan @wildjordan which I got in Jordan and savour every bit of! Thanks to the @wildjordancenter initiative for really spectacular products. Their olive oil is off the chain as well. Check them out on Instagram.
Za'atar Crusted Pan Seared Salmon
Everyday meals like this one make life simple. Little ingredients, simple and solid cooking technique and proper execution make this simple meal extraordinary. And SCRUMPTIOUS
- 300 g Skin on Salamon fillet
- 1 tbsp za'atar spice mix
- 1 tbsp good quality extra virgin olive oil
- 1/2 head small lettuce of any kind
- 1 tbsp good quality mayonnaise
- Anchovy paste to taste
- Himalayan Pink salt to taste
- Freshly Cracked Black Pepper to taste
- 1 clove garlic
Season the salmon on both sides with salt and pepper to taste. Add half the oil, all the zatza'tar, salt, salt and pepper to salmon and rub them in.
Heat a small non-stick pan on medium heat until very hot then add the remainder of oil, using a brush to coat the entire surface. Cut garlic clove in half and put in pan.
Add salmon SKIN SIDE DOWN and let sear without moving for at least 3-5 minutes depending on size of fillet. At the 3 minute mark, look to see if the skin is crispy, if not, let it continue searing until is crisps up completely.
Once skin is crispy, turn salmon on opposite side for another 3-5 minutes depending on how well done you like your salmon and how thick the fillet is.
If using larger leafed lettuce like iceberg, green leaf, romaine, cut into bite size chunks. Arugla (rocket) can be left as is.
Add mayo, salt, pepper and anchovy paste to taste and combine until all the leaves are well coated. Taste for seasoning and adjust if necessary.
Plate and serve.