Za’atar Air-Fried Salmon

Air-fried salmon was all the rage on TikTok recently, and I understand entirely why. It's easy, it's fast, and it tastes delicious. The permutations are endless, but here we offer a tasty twist by using za'atar, a middle eastern spice blend. We place the fish on an eggplant and tomato compote to make it a complete, low-carb meal.


SERVINGS: FOUR


INGREDIENTS

  • 4 6-ounce pieces of center cut salmon*

  • 1 tablespoon tahini

  • 2 tablespoons Za'atar seasoning

  • salt

     

    Eggplant Tomato Compote

  • 2 tablespoons olive oil

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon salt 

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon turmeric

  • 2 cloves garlic, minced

  • 1 14.5-ounce can, diced tomatoes, strained (if the tomatoes are too chunky, cut them down into smaller pieces using some kitchen shears)

  • 1/2 large eggplant, cut into ½-inch dice

     

PREPARATION

1 Pat the salmon dry with a paper towel. 

2 Brush some tahini on the top side. Sprinkle generously with salt and then with Za’atar seasoning. Pat the seasoning down. 

3 Air fry at 400°F for 7-9 minutes depending on size and thickness and let it rest for a couple of minutes. 

4 To make the compote, place the eggplant on a baking sheet lined with paper towels. Lay out the eggplant and sprinkle generously with salt and wait 10 minutes. 

5 Pat the moisture from the eggplant and then place on a plate with paper towels in the microwave for 5 minutes. 

6 Heat a sauté pan to medium and add olive oil. Add coriander, salt, ginger, turmeric, salt, garlic, and cook until fragrant, about 1 minute. Add eggplant and stained tomatoes and cook down for about 5 minutes. 

7 To plate, place the compote on the bottom and a piece of salmon on top. 

NOTES

  • *The best salmon to use in an air fryer are the fattier ones like King salmon or Atlantic. Sockeye or Coho are a bit too lean.  

  • Microwaving the eggplant helps remove some of the moisture and will help the eggplant crisp up faster using less oil.

  • If your kids don’t like salmon, make them Eggplant a La Norma using the other half of the eggplant. Heat a pan to medium and add 2 tablespoons olive oil. Add 1 clove minced garlic and eggplant and pan fry for about 2 minutes until browned. Remove from the pan. Add 1 14.5 can diced tomatoes (don’t strain) to the pan along with ¼ teaspoon red chili flakes, ¼ teaspoon dried basil, and ½ teaspoon salt. Cook down on low for about 5 minutes. Add eggplant back in. Cook some gluten-free pasta and add to this sauce. 



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