Za'atar Salmon With White Bean Mash

Here we have another recipe from Yasmin Khan's delightful book - Zaitoun.  Salmon is often on the dinner roster here at chez Pickings, so I was happy to see another way of blinging it up.  I have some lovely memories of devouring smoked salmon in Scotland (the best I've ever eaten), and watching the fish travel up the Pitlochry salmon ladder.  Google it, my friends!

I have adjusted Yasmin's recipe a wee bit, as Mr P. and I felt the mash was kinda bland, and the fish ended up a bit dry.  Hubby gave me some suggestions to adjust to our tastes, so here is the Mr P. version:-)  I guess Yasmin really, really likes za'atar:-)  Or maybe she used a fresh, homemade version...

spicy salmon with bean mash

Serves 2-3:


ingredients:


For the paste:

2 tbs EV olive oil

1/2 tsp sea salt

half a dozen grinds of black pepper

1½ tbs za'atar 


2 salmon fillets - I used 4 small ones = 460g. (16 oz)


For the bean mash:


25g. (1 scant oz) butter

2 garlic cloves, finely chopped

zest of 1 lemon

1 wedge of preserved lemon, finely chopped

a big pinch of sea salt

a few grinds of black pepper

400g. (14 oz) tin of cannellini beans, drained 

2 tbs water

2 tbs cream (optional)

fresh parsley - say a palmful? - chopped

1 tbs pine nuts (optional)

a bit more water (and/or cream) if the mash looks too dry



Method:


Make the paste by mixing the four ingredients together

Slather it on the non-skin side of the fish

Place the coated fish, skin-side down, on a lined baking tray

Bake at 200C/400F for 11-13 minutes; I suggest checking for your fave 'doneness' after ten minutes

While the fish is baking, make the mash

Melt the butter, then add the garlic, lemon zest and preserved lemon

Stir over a low heat for a few minutes

Add the salt and pepper, beans, water and cream; stir in well, and let the beans warm up for a couple of minutes

Take off the heat and mash roughly with a fork or masher

Add the parsley and pine nuts, and a bit more water/cream/salt and pepper if needed

Give it a final stir, and serve with the baked fish and a salad of chopped cucumber and tomato, or veg. of your choice


Notes:


Use up to 3 tbs of za'atar if you really love it.  Yasmin's recipe does say 3 tbs but Mr P. says it is too much:-)  I agree!  It overpowered the fish

Yasmin uses one clove of garlic; we used two but I reckon you could even go for three

Check the fish after ten minutes in the oven; we found 12-13 minutes was a bit too far for our tastes

fish ready for the oven

cooking up the bean mash

Mr P. does the mashing - borrow him, if you like :-)

baked - after twelve minutes

ready to eat

artwork © Sherry's Pickings