COOKING WITH SKUNA

Za’atar Crusted Salmon

Intermediate
25 minutes
From Chef Moussa Salloukh of Souk Mediterranean Restaurant to you. We present the recipe for Za’atar and Sumac Crusted Skuna Bay Salmon with Pomegranate Glaze and Tahini Purée–featured at the James Beard Awards Reception.
Bon Appetit!

Ingredients

Portions
  • 4 portions
    Salmon (approx. 4 oz. each)
    3 tbsp
    Za’atar spice blend
    2 tbsp
    Olive oil
    1
    Salt and freshly ground black pepper, to taste
  • .5 cup
    Tahini
    .25 cup
    Lemon juice (about 2 lemons)
    .25 cup
    Water (adjust to desired consistency)
    1
    Garlic clove, minced
    1
    Salt, to taste
  • .5 cup
    Pomegranate juice
    2 tbsp
    Honey
    1 tbsp
    Lemon juice
  • 1
    Tuxedo sesame seeds
    1
    Fresh pea tendrils
    1
    Sumac (optional)
    1
    Pomegranate molasses drizzle (from above)

1. Make the Tahini Purée

In a small bowl, whisk together tahini, lemon juice, garlic, and salt. Gradually add water and mix until smooth and creamy. Adjust consistency as needed.

2. Prepare the Pomegranate Molasses Drizzle

In a small saucepan over medium heat, simmer pomegranate juice, honey, and lemon juice. Cook until slightly reduced and syrupy, about 5–7 minutes. Set aside to cool.

3. Cook the Salmon

Preheat oven to 400°F (200°C).

 

Pat salmon fillets dry and season with salt and pepper. Rub with olive oil and coat the flesh side with za’atar.

 

In an ovenproof skillet, sear salmon skin-side down over medium-high heat until the skin is crisp (about 3 minutes). Transfer skillet to oven and roast for 8–10 minutes, or until salmon is just cooked through.

4. Plate and Serve

Spoon tahini purée onto each plate and top with a salmon fillet. Drizzle with pomegranate molasses. Garnish with tuxedo sesame seeds, pea tendrils, and a pinch of sumac.