4 Salmon fillets (approx. 200g per piece).
The Marinade:
3 tbsp Almond Maple Butter.
4 tbsp Soy sauce.
4 tbsp Sesame oil.
2 tbsp Honey.
4 tbsp Minced ginger.
4 cloves Garlic, crushed.
Sesame seeds (for garnish).
Prepare the Sauce: Combine all marinade ingredients in a blender and mix until smooth.
Marinate: Pour the sauce over the salmon fillets and rub it in thoroughly to ensure they are well-coated.
Bake: Bake in the oven for 25 minutes at 180°C.
Garnish: Sprinkle with additional sesame seeds before serving.
Serve: Enjoy with vegetables, rice, or any side dish of your choice.
Greens: 4 cups of mixed greens (lettuce, arugula, etc.).
Cucumber: 1 cucumber, sliced.
Feta Cheese: ⅓ cup.
Beetroot: 1 cup cooked beetroot, cubed.
Onion: 1 red onion, sliced (or green onions).
Za'atar Granola: ⅓ cup (to sprinkle on top).
Balsamic Dressing:
4 tbsp Olive oil.
2 tbsp Balsamic vinegar.
1 tbsp Dijon mustard.
1 tbsp Apple cider vinegar.
1 tbsp Yogurt.
1 small clove Garlic, crushed.
Salt and black pepper (to taste).
Combine: Mix all the salad ingredients together in a large bowl, except for the feta cheese and the Za'atar granola.
Dress: Add the balsamic dressing to the bowl and toss well to coat.
Garnish: Finally, top the salad with the feta cheese and the Za'atar granola.
Enjoy your meal (Bil-hana wa ash-shifa)!
Note: The addition of Za'atar Granola is a creative touch that adds a unique crunch and savory herbal flavor to this salad.
