Za'atar & Pistachio-Crusted Salmon over Green Apple Crunch Salad with Whipped Garlic Yogurt
A vibrant Tel Aviv cafe lunch in your own kitchen. Hot, deeply savory salmon with a thick, nutty za'atar crust sits atop an ice-cold, tart salad of shaved green apple, celery, and mountain-loads of fresh herbs. Swiped through a pool of garlicky whipped yogurt, it hits every single texture and flavor note I crave in the middle of the day.
Save a copy to your collection for editing
Timeline
Ingredients
- 1 cup thick whole-milk Greek yogurt(Full fat is essential here for the right luscious texture)
- 1 small garlic clove(Microplaned or very finely grated)
- 5 tbsp extra virgin olive oil(Divided use for yogurt, salmon, searing, and dressing)
- 1 tsp kosher salt(Divided use)
- 3 tbsp za'atar(Use a high-quality, fresh blend)
- 3 tbsp shelled pistachios(Finely crushed almost to a powder, but with some texture remaining)
- 1 tbsp black sesame seeds
- 1 tsp sumac(For that bright, tart edge in the crust)
- 2 (6 oz) salmon fillets(Skinless, center-cut preferred)
- 1 tbsp pomegranate molasses(Sweet and wildly tangy)
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard(Just to emulsify the dressing)
- 1 green apple(Julienned or cut into matchsticks)
- 2 celery stalks(Thinly sliced on a bias for elegance)
- 0.5 English cucumber(Sliced into thin half-moons)
- 1 cup fresh dill(Roughly chopped, stems removed)
- 1 cup fresh mint leaves(Torn by hand)
- 0.5 cup pomegranate seeds(For those gorgeous little jewel pops)
Instructions
- 1
In a small mixing bowl, aggressively whisk together 1 cup thick whole-milk Greek yogurt, 1 small garlic clove, 1 tbsp extra virgin olive oil, and 0.25 tsp kosher salt until it becomes a silky, luscious cloud. Set aside so the garlic flavor can bloom.
3 min
Tip: Don't skip whipping the yogurt. The aeration changes it from a breakfast staple into an elegant, savory sauce.
- 2
In a shallow dish, mix 3 tbsp za'atar, 3 tbsp shelled pistachios, 1 tbsp black sesame seeds, and 1 tsp sumac. Pat the 2 salmon fillets completely dry with a paper towel. Rub the top of each fillet with 1 tbsp extra virgin olive oil and season evenly with 0.5 tsp kosher salt. Press the oiled side of the salmon firmly into the spice mixture. Don't be shy; you want a thick, opaque crust.
4 min
Tip: Press down hard! The oil acts as a glue, but pressure ensures the crust won't fall off in the pan.
- 3
Heat 1 tbsp extra virgin olive oil in a non-stick skillet over medium-high heat. Once the oil shimmers, gently lay the salmon fillets in the pan, crust-side down. Let them sizzle undisturbed until the nuts and seeds are deeply toasted and fragrant.
4 min
Tip: Do not touch the fish once it hits the pan. Let the crust cement itself.
- 4
While the salmon sears, grab a large serving bowl. Whisk together the dressing: 2 tbsp extra virgin olive oil, 1 tbsp pomegranate molasses, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 0.25 tsp kosher salt until glossy.
3 min
Tip: Pomegranate molasses is quite thick, so use your whisk vigorously to fully incorporate it.
- 5
Carefully flip the salmon fillets using a wide spatula. Immediately turn off the heat. Let the residual heat of the pan gently finish cooking the fish through for a medium-rare to medium center.
3 min
Tip: Turning the heat off prevents the delicate underside of the salmon from drying out while keeping the inside juicy.
- 6
Add the crunchy elements to your dressing bowl: 1 green apple, 2 celery stalks, 0.5 English cucumber, 1 cup fresh dill, 1 cup fresh mint leaves, and 0.5 cup pomegranate seeds. Toss gently with your hands so every piece is coated and glossy.
3 min
Tip: Always toss herb-heavy salads with your hands so you don't bruise the delicate leaves.
- 7
To plate, spread a generous swoosh of the garlicky whipped yogurt across the bottom of two wide, shallow bowls. Pile the vibrant, tart green salad high in the center. Top each with a warm, spice-crusted salmon fillet. Serve immediately.
2 min
Tip: The magic of this dish is the temperature contrast between the hot, rich salmon and the ice-cold, tart salad over the cool yogurt pool.
Chef's Notes
Listen to me: Usually I would drown a dish like this in tahini—you know how much I love it—but today we are leaning heavily on the bright, lactic tang of Greek yogurt to cut through the rich salmon. Make sure your apple and cucumber are ice-cold from the fridge; the contrast between the hot, deeply savory spiced fish and the frosty, tart salad is pure magic. It's the ultimate cafe lunch, right in your own kitchen.
Frequently Asked Questions
How long does Za'atar & Pistachio-Crusted Salmon over Green Apple Crunch Salad with Whipped Garlic Yogurt take to make?
Za'atar & Pistachio-Crusted Salmon over Green Apple Crunch Salad with Whipped Garlic Yogurt takes about 16 minutes total. That includes 10 minutes of prep and 6 minutes of cooking.
How many servings does this recipe make?
This recipe makes 2 servings.
What skill level is needed for Za'atar & Pistachio-Crusted Salmon over Green Apple Crunch Salad with Whipped Garlic Yogurt?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Za'atar & Pistachio-Crusted Salmon over Green Apple Crunch Salad with Whipped Garlic Yogurt?
The main ingredients are: thick whole-milk Greek yogurt, small garlic clove, extra virgin olive oil, kosher salt, za'atar, shelled pistachios, black sesame seeds, sumac, salmon fillets, pomegranate molasses, fresh lemon juice, Dijon mustard, green apple, celery stalks, English cucumber, fresh dill, fresh mint leaves, pomegranate seeds.
What type of meal is Za'atar & Pistachio-Crusted Salmon over Green Apple Crunch Salad with Whipped Garlic Yogurt?
Za'atar & Pistachio-Crusted Salmon over Green Apple Crunch Salad with Whipped Garlic Yogurt is categorized as: lunch, salad.
Ask Yael Mizrahi a question
Sign in to chat about this recipe, get cooking tips, and ask for substitutions.
Sign in to chat