Charmoula-Spiced Salmon with Za’atar Roasted Vegetables

I am always thrilled to make a healthy and flavorful dish that incorporates TONS of vegetables from my CSA share. This recipe seemed to be created for the box I had just received which contained kohlrabi, baby bok choy, parsley, and cilantro. This dish was loaded with wonderful spices as well. It truly was one of the best salmon dishes I’ve ever prepared.

This recipe was adapted from Food and Wine, contributed by Chef Jared Wentworth of Chicago’s Longman & Eagle. I used one large piece of salmon instead of fillets, grilled the fish instead of pan-cooking, modified the oven temperature, used potatoes and kohlrabi instead of beets, whole carrots instead of baby carrots, and modified the proportions in the sauce. It was beyond delicious!

For the Roasted Vegetables:

• 1/2 pound red potatoes (5) or baby golden beets, scrubbed and quartered
• 1-2 kohlrabi, peeled and cut into medium-pieces (I used 1 1/2)
• 3 large carrots, halved lengthwise and quartered
• 1/4 pound shiitake mushrooms, stemmed and quartered
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons za’atar
• coarse salt
• freshly ground black pepper
• 3/4 pound baby bok choy, chopped into ribbons (I used 9 heads)
• 2 tablespoons fresh lemon juice

For the Charmoula
:

• 1/2 cup lightly packed parsley leaves
• 1/2 cup lightly packed cilantro leaves
• 2 large garlic cloves, crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper
• 4 T extra-virgin olive oil
• 2 T fresh lemon juice
• coarse salt
• freshly ground black pepper

For the Salmon:

• 1 1/3 pound whole wild salmon fillet (or four 5- to 6-ounce salmon fillets)
• coarse salt
• freshly ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper, optional (I omitted it)
• 1 tablespoon extra-virgin olive oil

To Make the Vegetables:

1. Preheat the oven to 400°, preferably on convection roast.
2. On two large rimmed baking sheets, toss the beets or potatoes, kohlrabi, carrots and mushrooms with the olive oil and za’atar and season with salt and pepper.
3. Roast for about 30 minutes, until the vegetables are tender.
4. Immediately transfer the vegetables to a large bowl and fold in the bok choy until just wilted.
5. Stir in the lemon juice and season with salt and pepper.

To Make the Charmoula:

1. In a food processor, combine everything except the salt and pepper and puree until nearly smooth. (I used a mini-food processor.)
2. Scrape into a medium bowl and season with salt and pepper.

To Make the Salmon:

1. Season the fish with coarse salt and black pepper.
2. In a small bowl, whisk the ground coriander and cumin with the paprika and crushed red pepper. Season the salmon with the spice mixture.
3. Meanwhile, preheat a grill set to moderate heat.
4. Place the fish on the hot grill skin side down and press gently with a spatula to flatten. Cook the fish over moderate heat until the skin is golden, about 3 to 4 minutes.
5. Flip the fish and cook until medium within, about 3 minutes longer.
6. Serve the fish topped with charmoula over the roasted vegetables. Serve extra charmoula on the side, as desired.

Note: The charmoula can be refrigerated overnight. Bring to room temperature before serving.

One Year Ago:

• Shrimp a la Mexicana Tacos

Two Years Ago:

• Pork Tenderloin with Warm Harissa, Couscous, & Roasted Vegetable Salad
• Spaghetti with Corn Carbonara & Crab

Three Years Ago:

• Grilled Pork Chops with Fried Sage Salsa Verde & Sage Potatoes
• Milk-Braised Pork Loin

Four Years Ago:

• Pinchos Morunos or Pork Kebabs with Moorish Seasonings