Za'atar is both an herb and a spice mix. Which has a sour taste. The herb resembles something between thyme and oregano. Sumac is not really a spice, but a berry. No particular smell, and the taste is reminiscent of lemon In the Middle East, ground sumac is used as a garnish on meze dishes and kebabs, on fish and salads too. Both za'atar and sumac can be bought in all international food stores or you can order it online
Ingredients
- 1 tbsp za'atar
- 1 tbsp ground sumac
- tsp salt
- tsp black pepper
- 2 tbsp olive oil
- 5 g salmon fillet
Method
- Set the oven to 180 degrees celsius. Above and below heating.
- Mix the za'atar, sumac, salt, pepper and olive oil together. Mix well until you get a thick mass.
- Place the fish fillet, skin side down, on a baking paper-lined form or a baking tray.
- Spread the mixture over the salmon and cook it for 15-20 minutes.
- Serve with desired side dishes.
