Za'atar-Rubbed Smoked Salmon with Asparagus and Onion
- Asparagus1 bunch50 kcal
- Chives1 bunch9 kcal
- Lovage1 bunch11 kcal
- Mustard61 ml37 kcal
- Onion2 piece88 kcal
- Pearl barley97 g341 kcal
- Salt6 g0 kcal
- Smoked salmon165 g193 kcal
- Tilsit cheese11 g37 kcal
- Walnut oil16 ml141 kcal
- Za'atar4 g15 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.