Salmon with Zhoug, Za'atar, Labneh & Rainbow Carrots
over parsnip-dill mash with shaved almonds- Vis
- Amandelnoten
- Noten
- Ei
- Melk (inclusief lactose)
- Sesamzaad
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
- May contain traces of allergens
Zhoug is an herby chili sauce, originally from Yemen and now popular across the Middle East. Made with cilantro, jalapeños, garlic and other spices, it adds a spicy kick to your dish!
Ingredients
1 piece
Salmon fillet
(Contains: Vis)
100 g
Potatoes
½ piece
Parsnip
½ piece
Carrot
½ piece
Yellow carrot
½ piece
Purple carrot
10 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
2.5 g
Fresh dill
(May be present: Selderij)
60 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
25 g
Zhoug
Not included in your delivery
¼ tablespoon
Olive oil
½ tablespoon
Honey [or plant-based alternative]
1.25 tablespoon
[Plant-based] butter
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Peel or thoroughly wash the carrots. Halve the carrots lengthways, or cut any larger ones into quarters.
- Transfer the carrots to a parchment-lined baking sheet and lightly drizzle with olive oil.
- Drizzle with the honey and season with salt and pepper, then toss well to coat.
- Roast the carrots in the oven for 15 - 18 minutes.
- Meanwhile, boil plenty of water in a pot or saucepan.
- Peel and roughly chop the parsnip and the potatoes, then boil for 12 - 14 minutes.
- Drain and return to the pot, then set aside.
- Meanwhile, heat a clean frying pan over high heat.
- Toast the almonds until lightly golden-brown, then remove from the pan and set aside.
- Melt a small knob of butter in the same pan over medium-high heat.
- Fry the fish on its skin for 2 - 3 minutes, then flip and fry for 2 more minutes. Season to taste with salt and pepper.
- Set aside one sprig of dill per person to use later as garnish, then finely chop the rest.
- In a small bowl, combine the zhoug* with some extra virgin olive oil as preferred.
*Take care, this ingredient is spicy! Use as preferred.
- Transfer the chopped dill to the parsnip and potatoes.
- Add a generous knob of butter, then use an immersion blender to process until smooth.
- Season to taste with salt and pepper.
- Serve the mash on plates and top with the fish. Garnish with the reserved dill.
- Serve the labneh alongside and top with the carrots. Scatter over the za'atar.
- Garnish with the almonds and drizzle with the zhoug as preferred.
