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:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Advertisements

Basil Baked Salmon with Tomato Salad

It’s the last official weekend of the summer. 😦 As much as I love autumn, I know that the change of season also means we are getting closer to cold weather… which I absolutely dread. Ugh.

This meal bridges the summer and fall seasons. It was as torn as I am to leave summer behind and embrace the cooler weather! :/ The salmon is smothered with summery fresh pesto accompanied by autumn-esque roasted sunshine squash and potatoes, as well as fabulous sautéed CSA chard on the side. The tomato salad was literally the icing on the cake (salmon)! 🙂 It was great to make with late summer tomatoes, backyard basil and fresh CSA vegetables.

This recipe was adapted from Food and Wine, contributed by Ian Knauer. I increased the proportion of sauce to salmon and used grape instead of cherry tomatoes. I am always a little bit nervous when cooking fish… I cooked the salmon for the 15 minutes as specified in the recipe, but next time would start checking the fish at 10 or 12 minutes. Such a healthy and fresh meal. 🙂

Yield: Serves 2

  • 2 (8 ounce) wild salmon filets
  • 1 garlic clove
  • 1/4 cup pine nuts
  • 1 cup basil leaves, plus 2 to 4 more leaves
  • 1/4 cup extra-virgin olive oil, separated
  • 1 pint cherry or grape tomatoes, halved or quartered
  • 1 teaspoon red wine vinegar
  • Kosher salt
  • Freshly ground black pepper

  1. Preheat the oven to 350°F. ( I used the convection setting.)
  2. In a food processor with the motor running, drop the garlic clove into the feed tube and run the motor until it is finely chopped.
  3. Add the 1 cup of basil, pine nuts, and 1/4 teaspoon each salt and pepper, then pulse until finely chopped.
  4. With the motor running, pour in 3 tablespoons of the oil until combined.
  5. Place the salmon on an oiled baking sheet, then divide the basil mixture between the salmon, then top each filet with 2 small or one large basil leaf.
  6. Bake the salmon until just cooked through, about 10 to 15 minutes.
  7. While the salmon bakes, in a bowl, stir together the tomatoes, vinegar, 1/4 teaspoon each salt and pepper, and the remaining 1 tablespoon oil.
  8. Top the salmon with the tomato salad and serve.

One Year Ago:

Two Years Ago:

Broiled Salmon with Asparagus & Shiitake Mushrooms

This dish is a lovely single sheet pan dinner ready in under 30 minutes. Genius! The flavorful sauce was wonderful with the shiitakes and asparagus. This recipe was adapted from Martha Stewart Living. Simple and elegant.

Yield: Serves 4

  • 1/4 cup soy sauce (I used light soy sauce)
  • 3 tablespoons fresh lemon juice, plus wedges for serving
  • 3 tablespoons granulated sugar
  • 2 teaspoons finely grated peeled fresh ginger (from a 1-inch piece)
  • 1 bunch asparagus, trimmed and halved crosswise (about 1 to 1 1/2 pounds)
  • 12 ounces shiitake mushrooms, stems removed, halved if large
  • 3 tablespoons safflower or canola oil, plus more for drizzling
  • coarse salt and freshly ground pepper
  • 4 skinless wild salmon fillets (each about 5 ounces and 3/4 inch thick)
  • rice, for serving, optional

IMG_4161

  1. Preheat broiler with rack 4 inches from heating element.
  2. Stir together soy sauce, lemon juice, sugar, and ginger in a small bowl until sugar is dissolved.
  3. On a rimmed baking sheet, toss asparagus and mushrooms with oil, season lightly with salt and pepper, and spread in an even layer. Broil 5 minutes. Add soy-sauce mixture, stir to coat, and broil 3 minutes more.
  4. Add salmon, sprinkle with salt, and drizzle with oil and some sauce from pan. Broil 2 to 3 minutes more (for medium-rare). Serve, with lemon wedges, if desired.

One Year Ago:

Two Years Ago:

If you like this you may also like:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,046 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: