Simple Za’atar Salmon
Serves 6 Can be cooked in the oven or over a hot grill on a cedar plant, as pictured. 2-½ – 3 pounds salmon (I like the tail end), skin removed Juice of two lemons 3 tablespoons olive oil 1 tablespoon Za'atar spice (available at most grocery stores and Persian markets) 1 teaspoon kosher salt ¼ teaspoon ground black pepper 1 lemon sliced very thin Rinse salmon and pat dry. Place salmon skin down on a low-sided pan, lined with foil. Preheat oven to 400°F. Drizzle olive oil and lemon juice over the salmon. Sprinkle Za'atar spice, salt and pepper over the salmon. Lay the lemon slices on ...
Red Lentil and Chickpea Stew
Serves 6 2 tablespoons olive oil 1 teaspoon ground cumin 1/2 teaspoon crushed red pepper flakes 1 medium yellow onion, chopped 2 medium cloves garlic, minced 1 (15.5-ounce) can chickpeas, drained and rinsed 1 cup red lentils, rinsed 4 cups vegetable broth Kosher salt and freshly ground black pepper 1/2 cup plain Greek yogurt 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice Chopped fresh flat-leaf parsley, optional Heat the oil in a 4-quart saucepan over medium-high heat. Add the cumin and pepper flakes and cook, stirring, for 1 minute. Add the onion and garlic, and cook, stirring often, until starting to soften, about 3 minutes. Add the chickpeas and lentils, ...
Fish Tacos with Mexican-Slaw
Serves 6 2 pounds sole, flounder, tilapia, red snapper 1 teaspoon chile powder ½ teaspoon cumin ¼ teaspoon smoked paprika ¾ teaspoon kosher salt ½ teaspoon ground black pepper Juice of 1 lime 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing 8 corn tortillas 1 avocado, sliced Salsa, homemade or store bought Guacamole, homemade or store bought In a small bowl, mix chili powder, cumin, paprika, salt and pepper. Preheat a grill to high. Sprinkle the fish on both sides with the spice mixture. Drizzle with lime juice and oil. Grease grill racks very well (alternatively, cook fish in a very hot skillet about 3 minutes each side). Add ...
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