Weeknight dinners have never been easier! I probably have salmon at least 2 times a week. It’s just so simple and delicious. I get mine to a beautiful medium level of done-ness. You really don’t need much to make fish taste amazing. All the flavor is already there! You can help it along with a light seasoning of anything you fancy. This time we’re going for za’atar and whip up a colorful salad to accompany it!
Za’atar Salmon and Blood Orange Kale SaladCourse: Lunch, DinnerCuisine: MediterraneanDifficulty: EZ
2-3 Salmon Fillets
1 tsp za’atar
1 pinch cayenne
- Blood Orange and Kale Salad
200g kale (without stems)
15 cherry tomatoes
1 blood orange
160g cooked chickpeas
1 tsp harissa paste
1 tsp Sesame seeds
3 cloves garlic
1 tbsp almond slivers
- Prep all the salad components first before cooking the salmon. After cooking the salmon, we’ll be finishing a few components of the salad in the oil remaining in the pan from the salmon.
- Blood Orange Salad
- Wash kale after de-stemming. Massage kale with juice from 1 lemon for 5 minutes and set aside while prepping the rest.
- Blister halved cherry tomatoes in a non stick pan over low heat with salt and pepper.
- Mix cooked chickpeas in harissa paste.
- Peel and cut blood orange into 1 inch chunks.
- Thinly slice garlic and set aside. We’ll be cooking the garlic slivers in the oil leftover in the pan after cooking salmon.
- Season salmon on both sides with za’atar, cayenne, and salt.
- Sear skin side down for 3-5 minutes (really depends on the thickness of the fillet) on medium-high heat, flip, and sear the other side for 1 minute. This is for medium-well. Cook for longer if you like it well done.
- Remove the salmon from the pan and let it rest.
- Add the garlic slivers into the pan and fry for a 10-15 seconds.
- Add all the kale into the pan (in batches if the pan is too small). Sauté the kale for a few minutes until it turns bright green and is a bit crispy. Remove from pan.
- Throw all the salad components together. Season with salt to taste. Serve!