Za’atar-Fried Salmon
over Tahini Caesar-Dressed Couscous Salad
690 cals
20 mins
Description
Middle Eastern yum. Sprinkles of za’atar lend salmon fillets a distinctively sesame-herby-lemony taste profile. Tahini and honey whisked into a classic Caesar dressing unlock extra levels of creaminess. Tender fish floats over a salad of air-fried radishes and fine-grained couscous.
Contains:
Eggs • Milk • Mustard • Salmon • Sesame • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
200g Radishes
1 Head of curly leaf lettuce
45ml Caesar vinaigrette
100g Couscous
15ml Tahini
7g Honey
10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Nutrition
Total fat | 36g |
Saturated Fat | 5g |
Sodium | 660mg |
Total carbs | 56g |
Sugar | 9g |
Protein | 38g |
Fibres | 7g |
Recipe Instructions
- Preheat the air fryer to 400°F. Lightly oil the basket.
- In a small pot (or kettle), bring 1 cup salted water (double for 4 portions) to a boil.
- Halve the radishes lengthwise (quarter if large). In a small bowl, toss with a drizzle of oil and S&P.
- Separate the lettuce leaves; tear the leaves.
- Add the radishes to the air fryer and fry, shaking halfway, 4 to 6 min., until beginning to brown.
- Meanwhile, in a large bowl, combine the vinaigrette, tahini, honey, 1 tbsp water (double for 4 portions), ⅓ of the za’atar and S&P.
- Pat the salmon* dry and rub with a drizzle of oil; season with the remaining za’atar and S&P.
- Place on a small piece of parchment paper in the air fryer and fry, 4 to 6 min., until browned and cooked as desired.
- Shrimp: Remove the shells from the tails if desired. Fry, 3 to 5 min.
- Meanwhile, in a large heatproof bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min. Fluff the couscous.
- To the bowl of vinaigrette, add the lettuce, couscous and radishes; toss well.
- Divide the salad between your plates.
- Top with the salmon. Bon appétit!