Za’atar Grilled Salmon with Lebanese Cabbage Salad Recipe
Za’atar Grilled Salmon with Lebanese Cabbage Salad
Grilled salmon is seasoned with za’atar, a Middle Eastern spice blend, then served with a fresh and flavorful cabbage salad.
Serves: 4Prep: 15 minutesCook: 5 minutesTotal: 20 minutesDifficulty: Easy
Serves: 4
Ingredients
- 5 cups green and/or red cabbage, thinly sliced
- 1⁄2 cup flat leaf parsley leaves and tender stems, chopped
- 1⁄4 cup green onion, thinly sliced
- 2 tbsp. dill, chopped
- 1 clove garlic, grated or finely minced
- 2 tsp. dry mint
- 2 tbsp. lemon juice
- 4 tbsp. olive oil, divided
- 1⁄2 tsp. salt
- 1 pound Wild Caught Boneless Frozen Sockeye Salmon, thawed and patted dry
- 2 tsp. Private Selection™ Za'atar Blend
Directions
- In a bowl, toss together cabbage, parsley, green onion, dill, garlic, mint, lemon juice, 3 tablespoons olive oil and salt. Allow to stand at room temperature while preparing the salmon.
- Heat grill to medium-high heat.
- Season salmon with remaining 1 tablespoon olive oil and za’atar.
- Grill salmon, skin-side up, 3-5 minutes or until fish easily releases from the grill. Flip and continue cooking 2-3 minutes or until internal temperature reaches 145°F and fish flakes easily with a fork.
- Serve salmon with cabbage salad.
- Refrigerate leftovers.
Serves: 4
Ingredients
- 5 cups green and/or red cabbage, thinly sliced
- 1⁄2 cup flat leaf parsley leaves and tender stems, chopped
- 1⁄4 cup green onion, thinly sliced
- 2 tbsp. dill, chopped
- 1 clove garlic, grated or finely minced
- 2 tsp. dry mint
- 2 tbsp. lemon juice
- 4 tbsp. olive oil, divided
- 1⁄2 tsp. salt
- 1 pound Wild Caught Boneless Frozen Sockeye Salmon, thawed and patted dry
- 2 tsp. Private Selection™ Za'atar Blend
Directions
- In a bowl, toss together cabbage, parsley, green onion, dill, garlic, mint, lemon juice, 3 tablespoons olive oil and salt. Allow to stand at room temperature while preparing the salmon.
- Heat grill to medium-high heat.
- Season salmon with remaining 1 tablespoon olive oil and za’atar.
- Grill salmon, skin-side up, 3-5 minutes or until fish easily releases from the grill. Flip and continue cooking 2-3 minutes or until internal temperature reaches 145°F and fish flakes easily with a fork.
- Serve salmon with cabbage salad.
- Refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 410mg |
| Total Fat | 19g |
| Saturated Fat | 3g |
| Protein | 25g |
| Cholesterol | 50mg |
| Total Carbohydrate | 7g |
| Dietary Fiber | 3g |
| Sugars | 3g |
| Calories | 300 |