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Week of 6/10/19

Za’atar Salmon Bowl
with cauliflower rice / tomatoes / red onions / broccolini

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Za’atar Salmon Bowl
Every time we feature za'atar, we get requests for more recipes featuring this unique spice blend. It's a great addition to salmon in this easy, flavorful, one-bowl meal.
Tags
Quick and Easy
Proteins
Fish, non-canned
Cuisines
Middle Eastern / North African
Save recipe
64

Ingredients

Metric
Servings:
4
Za’atar Salmon Bowl:
  • Broccolini - 1 bunch , chopped
  • Onions, medium and red - 1/2 , chopped
  • Olives, pitted Kalamata - 1/2 cup , sliced
  • Tomatoes, cherry or grape - 1 cup , halved
  • Salmon - 1 1/2 lbs , cubed (preferably skinless fillets)
  • Za'atar - 1 1/2 Tbsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cooked cauliflower rice (ingredients listed separately) - ~2 cups
Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
Lemon Cilantro Dressing:
  • Cilantro - 1/2 Tbsp , chopped
  • Garlic - 1 clove , chopped
  • Honey - 1/2 tsp
  • Lemon juice - 1 1/2 Tbsp
  • Oil, olive - 4 Tbsp

Prep

  1. Cauliflower rice - (Double if making Thursday’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Broccolini / Onions / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make sauce - Chop cilantro and garlic. Combine cilantro, garlic, honey, and lemon juice. Add olive oil while whisking. (Can be done up to 5 days ahead)
  4. Tomatoes - Slice tomatoes in half. (Can be done 1 day ahead)
  5. Salmon - If you bought skinless salmon fillets, slice into cubes and toss with za’atar. If the fillets are skin-on, just season the flesh with za’atar. (Can be done 1 day ahead)

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Make

  1. Heat a skillet (if using whole salmon filets with skin, use a nonstick pan) with first part of cooking oil over medium-high heat. Add broccolini and saute until nearly tender, 3 to 4 minutes. Add onions and continue to saute until tender, 2 to 3 minutes more. Season with some salt and pepper. Set aside and return pan to heat.
  2. Reduce heat to medium and add second part of cooking oil. Add salmon. If using cubes, saute; if using whole fillets, cook on both sides. Cook until salmon is cooked through and flakes easily with a fork, ~5 minutes total.
  3. If cauliflower rice was made ahead, reheat in the microwave (reserve half if doubled for Thursday).
  4. If you cooked whole salmon fillets, use a fork to shred the salmon (discard skin) before adding it to the bowls.
  5. Set out cauliflower rice, broccolini / onions, olives, tomatoes, salmon, and dressing and customize bowls at the table. Enjoy!

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