This is a recipe submitted by Instagram user: @culinary_slut during our #SkipperOttoRecipe search.

SALAD DRESSING

Ingredients

  • 4 tbsp Olive Oil
  • 2 tsp high quality Red Wine Vinegar
  • 1/8 tsp Dried Basil
  • 1/8 tsp Greek Mountain Oregano
  • 1 tsp finely minced Shallot
  • 1/2 tsp finely crumbled Feta

Directions

Prepare salad dressing by combining ingredients and let sit for at least 1 hour. We often make this the night before.

SALMON

Ingredients

  • 450g Chum Salmon (we get ours @skipperotto)
  • 1 – 2 tbsp Simple Syrup
  • 4 tsp Za’atar
  • 2 tbsp extra virgin Olive Oil (we use a Lebanese import)

Directions

  1. Pour just enough simple syrup to cover the bottom of the plate. Lay salmon skin side down in the syrup.
  2. Mix za’atar and olive oil until a thin paste is formed. Spread over the top of the salmon.
  3. Let salmon marinate for 1 hour.
  4. When all the other ingredients are pre-prepared and ready for plating, place salmon skin side down on a well oiled medium-high grill. Close the BBQ and cook for 5 minutes.
  5. Carefully flip the salmon (do your best not to lose any of the delicious, crispy skin) and cook for 2 more minutes.
  6. Remove from grill and plate skin side down, drizzling any remaining marinade over the salmon, then serve.

RICE

Ingredients

  • 1 cup Long Grain White Rice
  • 2 tbsp Butter
  • 1/4 cup finely chopped Onion
  • 1 large thinly sliced Garlic Clove
  • 1/2 tsp Coriander Seed Powder
  • 1/2 tsp whole Cumin Seed
  • 1 3/4 cups Vegetable or Chicken Broth
  • 2 tsp Harissa Paste
  • 1/4 cup finely chopped Preserved Lemon
  • Freshly cracked pepper.

Directions

  1. Melt butter in pot or rice cooker. Add chopped onions and cook until translucent. Add garlic and cook until fragrant. Add uncooked rice and let toast in butter for about 2 min (until edges of the rice start to become translucent).
  2. Add coriander, cumin and broth. Bring broth to a boil then set to a very low simmer. Cook until all liquid is absorbed, about 15 minutes. Turn off heat, fluff rice gently and let steam for 5 – 10 minutes. In the meantime prepare tomato salad.
  3. Stir in Harissa paste. Plate rice and garnish with preserved lemon. Lightly sprinkle with freshly cracked pepper.

MINTED TOMATO AND FETA SALAD

Ingredients

  • 1 1/2 cups of halved Cherry Tomatoes
  • 1/4 cup Feta cut into small cubes
  • 1.5 tbsp thinly sliced fresh Mint
  • 1/4 cup thinly sliced Red Onion
  • 1/8 tsp Dried Mint
  • 1/4 cup cooked or canned chick peas
  • Fresh Cracked Pepper

Directions

Mix all ingredients. Toss with pre-prepared salad dressing.

CARDAMOM BLACK TEA

Ingredients

  • 2 tsp strong Black Tea
  • 600 ml filtered Water
  • 1 – 2 whole Cardamom Pods
  • 1 dried Rose Bud (preferably Iranian)
  • Garnish: Mint or Saffron Thread

Directions

Brew tea on boiling water for 3-4 minutes. Pour into cups. Top with a mint leaf or saffron threads. Sweeten to personal taste.

 

Grilled Za’atar Salmon, with Minted Tomato & Feta Salad, & Harissa Rice served with Cardamom Rose Black Tea (see comments for recipe continuation) . . SALAD DRESSING 4 tbsp Olive Oil 2 tsp high quality Red Wine Vinegar 1/8 tsp Dried Basil 1/8 tsp Greek Mountain Oregano 1 tsp finely minced Shallot 1/2 tsp finely crumbled Feta . . Prepare salad dressing by combining ingredients and let sit for at least 1 hour. We often make this the night before. . . SALMON 450g Chum Salmon (we get ours @skipperotto) 1 – 2 tbsp Simple Syrup 4 tsp Za’atar 2 tbsp extra virgin Olive Oil (we use a Lebanese import) . . 1. Pour just enough simple syrup to cover the bottom of the plate. Lay salmon skin side down in the syrup. 2. Mix za’atar and olive oil until a thin paste is formed. Spread over the top of the salmon. 3. Let salmon marinate for 1 hour. 4. When all the other ingredients are pre-prepared and ready for plating, place salmon skin side down on a well oiled medium-high grill. Close the BBQ and cook for 5 minutes. 5. Carefully flip the salmon (do your best not to lose any of the delicious, crispy skin) and cook for 2 more minutes. 6. Remove from grill and plate skin side down, drizzling any remaining marinade over the salmon, then serve. . . RICE 1 cup Long Grain White Rice 2 tbsp Butter 1/4 cup finely chopped Onion 1 large thinly sliced Garlic Clove 1/2 tsp Coriander Seed Powder 1/2 tsp whole Cumin Seed 1 3/4 cups Vegetable or Chicken Broth 2 tsp Harissa Paste 1/4 cup finely chopped Preserved Lemon Freshly cracked pepper. . . 1. Melt butter in pot or rice cooker. Add chopped onions and cook until translucent. Add garlic and cook until fragrant. Add uncooked rice and let toast in butter for about 2 min (until edges of the rice start to become translucent). 2. Add coriander, cumin and broth. Bring broth to a boil then set to a very low simmer. Cook until all liquid is absorbed, about 15 minutes. Turn off heat, fluff rice gently and let steam for 5 – 10 minutes. In the meantime prepare tomato salad. 3. Stir in Harissa paste. Plate rice and garnish with preserved lemon. Lightly sprinkle with freshly cracked pepper. . . . #skipperottorecipe #gardenfresh #homecooking

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