Za’atar Black Pearl Salmon

Ingredients

Feta Dressing

• 1 garlic clove, finely grated
• 6 oz. feta
• ¼ cup fresh lemon juice
• 2 Tbsp. mayo
• 1 Tbsp. honey
• 1 Tbsp. extra-virgin olive oil
• Black pepper

Cucumber Salad

• 5 Persian cucumbers, halved lengthwise and cut into ½ in slices
• 4 green onions, thinly sliced (the whole thing)
• 1 cup sour cream
• 2 Tbsp feta dressing
• 1 tsp of salt & black pepper, respectively

Salmon and Assembly

• 2 skin-on portions of Scottish salmon (Superior Foods Featured Item: #68265 – (Black Pearl Seafoods)
• Salt & pepper
• ¼ cup Za’atar
• Mint leaves, for garnish

Preparation

Feta Dressing

1. Blend  all of the ingredients until smooth, using a blender or immersion blender, and set aside.

Cucumber Salad

1. In a medium bowl, combine all ingredients until well incorporated. Adjust seasoning as need with salt and pepper, and set bowl in fridge until ready to plate.

Salmon and Assembly

1. Season salmon flesh with salt and pepper, and add za’atar to a large plate. Place top flesh side of salmon portions in the za’atar and dab to cover with seasoning.
2. Turn on your broiler and heat 4 Tbsp of oil in a medium skillet. Heat over medium heat until oil shimmers, then add salmon carefully skin side down. Cook for 3-5 minutes until skin is nice and crispy and releases properly from the pan. Transfer the pan, leaving skin down, to the broiler and finish for another 3-5 minutes, until salmon reads 140°F with an instant read thermometer. Remove from oven and allow portions to drain on paper towel.
3. For your plates, start with a mound of cucumber salad. Then delicately place your salmon portions. Add as much feta dressing as you’d like, and garnish with mint leaves.

Tips

Scottish salmon portions are going to be on the thicker side, so mind your temperature when cooking. If the top of your salmon is getting on the darker side but internal isn’t to temp yet transfer the salmon to a lower position in the oven to finish cooking.