Pat dry the fish and sprinkle with salt and pepper. Put the sweet potato, a tablespoon of oil, a quarter-teaspoon of salt and a good grind of pepper on a medium-sized oven tray lined with baking paper and toss to coat. When ready to serve, gently lift the fish out of the pan and set aside somewhere warm. Whatever the reason for eating on your own – you live alone, the kids are in bed, your partner is away, it’s Monday night and all you want is to eat, happily, alone – it’s not always one that’s properly catered for. Meanwhile, put the butter and a teaspoon and half of the oil in a large frying pan on a medium-high heat. The narrative around recipes is usually about bounty. Drain on absorbent paper then break the fillets into chunks. Top the white of the egg with the ginger mix, sprinkling it evenly all around, and cook for about three minutes, until the white is set and the yolk runny. Feb 5, 2016 - Salmon is often seen as the dull and predictable fish choice, but cooked with imagination and flair, it’s really anything but boring Cover the currants with boiling water and set aside to soak for 20 minutes while you prep the salmon and make the salsa. Transfer the rice to a bowl, top with the egg and serve warm. I like creamy, runny, nutty tahini, which in the UK is usually imported from Lebanon, Palestine or Israel, so try to seek it out. Many moons ago, my colleague Noor Murad worked at Spice Market in New York, which has since sadly closed its doors. We're sorry, we're not quite ready! Feel free, however, to swap it for another vegetable, such as aubergine or courgette. Combine the chunks with the remaining salad … Heat the oven to 240C (220C fan)/465F/gas 9. Yotam Ottolenghi’s pasta shells with burnt aubergine and tahini. Heat the oven to 240C (220C fan)/465F/gas 9. Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. While the fish is cooking, whisk the tahini with a tablespoon of lemon juice, the garlic, a good pinch of salt and 45ml of water in a small bowl, until smooth and quite runny. Top with the extra coriander and serve. Put a tablespoon of oil, the ginger and garlic in a small, nonstick frying pan on a medium-low heat. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. For ratings in your region, check: UK; Australia; US. It’s calming, peaceful and – selfishly, delightfully – you get to eat the entire contents of the pan (and straight from the pan, too, should you so wish: no one’s looking), all by yourself. Eat this just as it is or with some bread to mop things up. Please wait a few seconds and try again. Mix the salmon with 2 teaspoons of oil, 1/3 teaspoon of salt and a good grind of pepper. Put the tahini, lemon juice, garlic, half a teaspoon of salt and 100ml water in a small saucepan. If it is too runny, add a bit more tahini. Put 75ml of olive oil into a … 2 tbsp olive oil25g piece fresh ginger, peeled and finely grated4 garlic cloves, peeled and crushed⅛ tsp aleppo chilli30g unsalted butter1 large leek (or 2 smaller ones), trimmed, cut in half lengthways and then into 2cm-thick half-moons (250g net weight)Salt250g packet pre-cooked jasmine rice (or leftover cooked rice)1 spring onion, trimmed and finely sliced 2 tsp soy sauce1 tsp toasted sesame oil1 large egg. The combination of tahini and fish will be a treat to those who haven’t tried it before. Once hot, add the spinach and a small pinch each of salt and pepper, and cook until just wilted – about 90 seconds to two minutes. 1 salmon fillet (about 150g) Salt and black pepper 1¼ tsp za’atar ½ tsp sumac 2 tbsp olive oil 100g baby spinach 40g or 2.5 tbsp tahini 1½ tbsp lemon juice 1 garlic clove, peeled and crushed 45ml or 3 tbsp of water Spoon over the remaining half-tablespoon of lemon juice and serve straight from the pan. When the fish’s time is up, remove it from the oven, pour the tahini mixture all around (but not over) the salmon, and return the pan to the oven for another five minutes, or until the fish is cooked through and the tahini is bubbling. Yotam Ottolenghi | Browse our favourites of the moment, plus recipes, products from our online store, and samples from each of our shops and NOPI. James Beard Award–winning chef Yotam Ottolenghi teaches you his recipes for delicious Middle Eastern platters layered with color and flavor. Pea Spread With Smoky Marinated Feta 04. In a small bowl, combine the za’atar and sumac, then sprinkle all over the top of the salmon to create a crust. Eat this just as it is or with some bread to mop things up. For the tahini grilled salmon: Preheat the grill to medium and lightly oil the grates. The combination of tahini and fish will be a treat to those who haven’t tried it before. Stir in the chilli, then transfer the mixture to a plate, spacing it out so it can crisp further. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Ottolenghi's Salmon Steaks in Chraimeh Sauce Get link Facebook Twitter Pinterest Email Other Apps - October 13, 2013 Oh, what a sauce this is. Top with the feta and grill for 10 minutes, or until the feta has taken on some colour. When the fish’s time is up, remove it from the oven, pour the tahini mixture all around (but not over) the salmon, and return the pan to the oven for another five minutes, or until the fish is cooked through and the tahini is bubbling. Perfect for a healthy and Heat the remaining two tablespoons of oil in a medium-sized, ovenproof frying pan on a medium-high heat. Add the salmon fillets, skin side down, and fry until the skin is crisp, about 3 minutes. Mix the soy sauce and tahini in a bowl. Meet Your Instructor: Yotam Ottolenghi 02. Before following, please give yourself a name for others to see. Once hot, add the garlic and cook, stirring occasionally, for about two minutes, until lightly golden. 4. The Guardian aims to publish recipes for sustainable fish. Middle Eastern Bread Spread 06. Cook, stirring occasionally, for 15-18 minutes, until the mixture is crisp and golden. Available for everyone, funded by readers. 1 large sweet potato (250g), cut into 2½cm-thick rounds3 tbsp olive oilSalt and black pepper4 garlic cloves, peeled and thinly sliced200g tomato passata½ tsp caster sugar100g datterini tomatoes (or regular cherry tomatoes)1½ tbsp roughly chopped coriander leaves, plus 1 tbsp extra to serve75g Greek feta, roughly crumbled into large chunks. Stir through the coriander, then remove the pan from the heat and add the sweet potato rounds. Try our chile fish with tahini recipe here! 1 salmon fillet (about 150g), skin-on and pin-bonedSalt and black pepper1¼ tsp za’atar½ tsp sumac2 tbsp olive oil100g baby spinach40g tahini1½ tbsp lemon juice1 garlic clove, peeled and crushed. The excess will keep for up to two weeks in an airtight container at room temperature (ie, not the fridge). Cooking and eating for one should be a lovely thing. Arrange the salmon on four plates and spoon on the salsa. Three ideas for solo meals: za’atar salmon baked in tahini, fried rice spiked with slow-cooked ginger and garlic, and roast sweet potato and feta in a piquant tomato sauce. I like creamy, runny, nutty tahini, which in the UK is usually imported from Lebanon, Palestine or Israel, so try to seek it out. While the fish is cooking, whisk the tahini with a tablespoon of lemon juice, the garlic, a good pinch of salt and 45ml of water in a small bowl, until smooth and quite runny. Once hot, add the leek and a quarter-teaspoon of salt, and cook, stirring occasionally, for about 10 minutes, until soft and lightly coloured. Season the salmon fillets well with salt and pepper and fry for about 2 1/2 minutes on each side until crisp on the outside and lightly cooked in the centre. Put the sweet potato, a tablespoon of oil, a quarter-teaspoon of salt and a good grind of pepper on a medium-sized oven tray lined with baking paper … Once hot, crack in the egg and sprinkle lightly with salt. Search Search recipes by ingredient or browse through the chapters. It’s a good idea to make more of the fried ginger and garlic than you need here, because it’s lovely sprinkled over salads, rice dishes and grilled meat. Meanwhile, make the sauce. When the fish’s time is up, remove it from the oven, pour the tahini mixture all around (but not over) the salmon, and return the pan to the oven for another five minutes, or until the fish is cooked through and the tahini is bubbling. To make the tahini sauce, mix the tahini and lemon juice with 4 tablespoons of water and a pinch of salt in a small bowl. Roast for 20 minutes, turning the contents of the tray once halfway, or until softened and lightly coloured. Tahini sauce Makes: 1 medium jar 150g tahini 2 tbsp lemon juice 1 garlic clove, crushed Salt METHOD Mix together all the ingredients, along with 120ml of water and ¼ teaspoon of salt. Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Turn down the heat to medium, then add the passata, sugar, whole tomatoes, 150ml water, a quarter-teaspoon of salt and good grind of pepper. Turn the heat to high and add the rice, stirring to break it up and spread it out over the whole cooking surface. Labneh With Berries 07. Leave to brown in places, stir again, and repeat for four to five minutes, until the rice is heated through and well browned. Tahini and halva brownies JavaScript seems to be disabled in your browser. The tahini miso sauce works as both a marinade and a dressing for the salmon. Gently lift the fish out of the pan and set aside somewhere warm. © 2020 Guardian News & Media Limited or its affiliated companies. Set aside while you make the salsa. Heat the oven to its highest setting. Pat dry the fish and sprinkle with salt and pepper. Lay the salmon skin side down on top of the spinach, drizzle the remaining tablespoon of oil over the flesh side and transfer the pan to the oven for five minutes. Green Herb 10. Spoon over the remaining half-tablespoon of lemon juice and serve straight from the pan. Very quick and easy: Make the sauce first because it needs 15 minutes or so to let the flavour develop; Toss broccolini with oil, garlic, salt and pepper; Roast it hard and fast in a hot oven 220°C/425°F (200°C fan) to get some colour on the tips without it going soft and soggy inside. Cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly and the tomatoes have softened. The oats, hazelnuts and tahini (called tahini paste in Britain) make these cookies seem quite healthy, but don’t be fooled They are as naughty and delicious as any cookie Toasting the hazelnuts and sesame seeds really helps with Tahini Miso Salmon is an easy peasy, healthy baked salmon recipe that’s packed with flavour! Remove and turn the oven to a high grill setting. If it ottolenghi.co.uk Welcome to Ottolenghi cookbooks online The perfect interactive companion to your book Browse Access all the recipes online from anywhere. In a small bowl, combine the za’atar and sumac, then sprinkle all over the top of the salmon to create a crust. 01. Jul 11, 2020 - Explore Yotam Ottolenghi's board "RECIPES", followed by 38651 people on Pinterest. Enjoy the warming, chilli kick of harissa in this simple and delicious roast salmon dish. While the fish is cooking, whisk the tahini with a tablespoon of lemon juice, the garlic, a good pinch of salt and 45ml of water in a small bowl, until smooth and quite runny. Put the remaining teaspoon and the remaining olive oil in a small, nonstick frying pan on a medium-high heat. While the fish is cooking, whisk the tahini with a tablespoon of lemon juice, the garlic, a good pinch of salt and 45ml of water in a small bowl, until smooth and quite runny. Reduce the heat to medium, then flip the fillets over and continue to fry for 2 to 4 minutes (depending on how much you like the salmon cooked). For a quick, midweek meal, try Yotam Ottolenghi's simple, Middle Eastern-inspired chile fish with tahini recipe. Lay the salmon skin side down on top of the spinach, drizzle the remaining tablespoon of oil over the flesh side and transfer the pan to the oven for five minutes. In a large bowl, mix the salmon, spring onion, garam masala, chilli, coriander, ginger and egg. Hummus With Confit Garlic and Tahini 05. What … To make the tahini sauce, mix the tahini and lemon juice with 60ml of water and ⅛ teaspoon of salt. Put a medium-sized, ovenproof frying pan (about 18cm in diameter) on a medium-high heat and add a tablespoon of oil. Muhammara 03. If the fish has released a lot of liquid during the cooking and the sauce is runny, increase the heat and let it bubble away quickly until thick. Whisk to a smooth paste, then put on a medium … Remove from the pan and set aside. 1 salmon fillet (about 150g), skin-on and pin-boned. Family, friends, flatmates: it’s all too frequently assumed that a group of people is gathered around the table, but that is often simply not the case. All rights reserved. This rice dish, conceived by its genius chef, Jean-Georges Vongerichten, is as simple as it is delicious, so we’ve left it more or less alone. Put a medium-sized, ovenproof frying pan (about 18cm in diameter) on a medium-high heat and add a tablespoon of oil. 1 large butternut squash (around 1.1kg), cut into 2cm x 6cm wedges 2 red onions, cut into 3cm wedges 50ml olive oil Maldon sea salt and black pepper 3½ tbsp tahini paste 1½ tbsp lemon juice 3 tbsp water 1 small Once hot, add the spinach and a small pinch each of salt and pepper, and cook until just wilted – about 90 seconds to two minutes. Sweet potato cooks quickly, so it’s ideal for a speedy supper for one. The charred vegetables give this sauce a real depth and smokiness. This recipe is gluten free, dairy free and nut free. Serve with rice, couscous or a bowl of greens. If you don’t have a … Lay the salmon skin side down on top of the spinach, drizzle the remaining tablespoon of oil over the flesh side and transfer the pan to the oven for five minutes. This serves one, but the sauce can be easily scaled up if you’re cooking for more, or batch cooking. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest rec The giant couscous beads absorb the lemony dressing, giving you little bursts of flavour with every bite. Learn how to make a tahini sauce you’ll want to add to everything. See more ideas about ottolenghi recipes, recipes, ottolenghi. https://www.copymethat.com/r/FuhbZnh/zaatar-salmon-baked-in-tahini-ottolenghi/, Za’atar salmon baked in tahini (Ottolenghi). 3. 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