This salmon recipe is an instant crowd pleaser and will take centre stage at your Shavuos table… so much so you will be eating it all year round!
•2 sides of salmon
•2 cups crushed pistachio
•2 cups crispy fried onions
•1 cup of mayonnaise
•2 garlic cloves
•3 salad onions
•1 handful of fresh parsley
•2 tbsp lemon juice
•1 tbsp Za’atar seasoning
•Salt & pepper
Wash and pat dry two sides of salmon. Place on a parchment lined baking tray.
To make the crunch topping:
In a bowl mix together the crushed pistachios and crispy fried onions.
To make the Za’atar sauce:
In a food processor blitz together mayonnaise, garlic cloves, spring onions, fresh parsley, lemon juice, Zaatar, salt and pepper. Blitz until smooth. (If needed add more lemon juice a bit at a time for desired consistency).
Add an even layer of the Zaatar sauce over the salmon each salmon side.
Generously top with the crushed pistachio and crispy fried onion crunch mix.
Place in a preheated oven at 180*c for 20 min.
Notes: The crunch mixture can easily be made ahead of time and stored in a sealed container for up to two months. Depending on the size of you salmon you may have some crunch topping and Za’atar sauce left over.