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Mediterranean grilled salmon on a teal plate with farro and middle eastern pickles with an orange fork on the side.

Mediterranean Grilled Salmon

creamy eggplant, farro, middle-eastern pickles

STARS

While salmon isn't native to the Middle East, it sure pairs well with those flavors! Marinate a succulent fillet with za'atar, an aromatic spice blend of thyme and sumac. Toss herbed farro with creamy grilled eggplant spread and top with a vibrant assortment of pickled turnips, cucumber, and pepperoncini.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  40 minutes
Ingredients

Marinade

  • ½ cup olive oil
  • 1 tablespoon za’atar
  • 1 teaspoon salt
  • 2 tablespoons minced fresh mint
  • 1 lemon, zested
  • 2 garlic cloves, minced
  • ¼ cup chopped parsley
  • ¼ teaspoon chili flakes

Salmon

  • 4 salmon fillets

Pickled Cucumbers 

  • 2 cucumbers, sliced into half-moons
  • ½ cup red wine vinegar
  • 1 tablespoon sugar 
  • 1 teaspoon Kosher salt
  • ½ cup water

Baba Ganoush

  • 1 large globe eggplant
  • ½ teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon ras el hanout
  • ¼ cup olive oil
  • 1 lemon, juiced
  • 1 tablespoon tahini
  • 1 teaspoon honey
  • ½ teaspoon aji amarillo paste (optional)
  • 1 garlic clove, peeled
  • ½ shallot, roughly chopped
  • 1 teaspoon salt

Farro

  • 1 cup farro
  • 1 tablespoon olive oil
  • ½ lemon, juiced
  • 2 tablespoons minced fresh mint
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh dill

Serving

  • Pepperoncini
  • 1 lemon, sliced into wedges
Directions
1
Combine all of the marinade ingredients in a bowl. Add the salmon and marinate overnight or for at least 4 hours. 
2
Place the cucumbers in a heatproof bowl. Bring the vinegar, sugar, salt, and water to a boil in a small saucepan and pour over the cucumbers. Cool. 
3
Preheat the oven to 350°F. 
4
Place the eggplant on a baking sheet and roast until very soft and caved in, 20-30 minutes. Scrape the eggplant flesh into a blender, along with the remaining baba ganoush ingredients. Blend until smooth, adding water as necessary to reach desired consistency. Season to taste. 
5
Place the farro in a small saucepan with a big pinch of salt and cover with water by 1 inch. Bring to a simmer, reduce heat to medium-low, cover, and simmer until the grains are tender, about 40 minutes. Drain the farro and return to the saucepan. Toss with olive oil, lemon juice, mint, cilantro, and dill. 
6
Arrange the salmon on a baking sheet, discarding excess marinade. Roast for 12-15 minutes, until cooked through. 
7
To serve, divide the herbed farro between plates. Top with a salmon fillet and baba ganoush. Serve with pickles, pepperoncini and lemon slices on the side. 

Mediterranean Grilled Salmon

creamy eggplant, farro, middle-eastern pickles

STARS

While salmon isn't native to the Middle East, it sure pairs well with those flavors! Marinate a succulent fillet with za'atar, an aromatic spice blend of thyme and sumac. Toss herbed farro with creamy grilled eggplant spread and top with a vibrant assortment of pickled turnips, cucumber, and pepperoncini.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Marinade

  • ½ cup olive oil
  • 1 tablespoon za’atar
  • 1 teaspoon salt
  • 2 tablespoons minced fresh mint
  • 1 lemon, zested
  • 2 garlic cloves, minced
  • ¼ cup chopped parsley
  • ¼ teaspoon chili flakes

Salmon

  • 4 salmon fillets

Pickled Cucumbers 

  • 2 cucumbers, sliced into half-moons
  • ½ cup red wine vinegar
  • 1 tablespoon sugar 
  • 1 teaspoon Kosher salt
  • ½ cup water

Baba Ganoush

  • 1 large globe eggplant
  • ½ teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon ras el hanout
  • ¼ cup olive oil
  • 1 lemon, juiced
  • 1 tablespoon tahini
  • 1 teaspoon honey
  • ½ teaspoon aji amarillo paste (optional)
  • 1 garlic clove, peeled
  • ½ shallot, roughly chopped
  • 1 teaspoon salt

Farro

  • 1 cup farro
  • 1 tablespoon olive oil
  • ½ lemon, juiced
  • 2 tablespoons minced fresh mint
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh dill

Serving

  • Pepperoncini
  • 1 lemon, sliced into wedges

Directions

1
Combine all of the marinade ingredients in a bowl. Add the salmon and marinate overnight or for at least 4 hours. 
2
Place the cucumbers in a heatproof bowl. Bring the vinegar, sugar, salt, and water to a boil in a small saucepan and pour over the cucumbers. Cool. 
3
Preheat the oven to 350°F. 
4
Place the eggplant on a baking sheet and roast until very soft and caved in, 20-30 minutes. Scrape the eggplant flesh into a blender, along with the remaining baba ganoush ingredients. Blend until smooth, adding water as necessary to reach desired consistency. Season to taste. 
5
Place the farro in a small saucepan with a big pinch of salt and cover with water by 1 inch. Bring to a simmer, reduce heat to medium-low, cover, and simmer until the grains are tender, about 40 minutes. Drain the farro and return to the saucepan. Toss with olive oil, lemon juice, mint, cilantro, and dill. 
6
Arrange the salmon on a baking sheet, discarding excess marinade. Roast for 12-15 minutes, until cooked through. 
7
To serve, divide the herbed farro between plates. Top with a salmon fillet and baba ganoush. Serve with pickles, pepperoncini and lemon slices on the side.