Za'atar-Rubbed Smoked Salmon with Asparagus and Onion
Autor: Andrii M.
- Cebula2 szt.88 kcal
- Kasza pęczak97 g341 kcal
- Lubczyk1 pęczek11 kcal
- Musztarda61 ml37 kcal
- Olej z orzechów włoskich16 ml141 kcal
- Ser tylżycki11 g37 kcal
- Sól6 g0 kcal
- Szczypiorek1 pęczek9 kcal
- Szparagi1 pęczek50 kcal
- Wędzony łosoś165 g193 kcal
- Za'atar4 g15 kcal
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Japanese-style-inspired comfort food: tender smoked salmon paired with asparagus and onion and pearl barley, finished with chives and lovage and a hit of za'atar. 1. Pat the smoked salmon dry and season with salt, za'atar. 2. Heat walnut oil in a heavy pan and grill the smoked salmon until it develops a deep golden crust, about 12 minutes. 3. Add asparagus and onion to the pan and cook until just tender, stirring in chives and lovage for fragrance. 4. Cook the pearl barley separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard and a scattering of tilsit cheese before serving hot.