I clipped the recipe for this nice summer salad from an article by Adeena Sussman in Hadassah magazine. If you have a piece of leftover salmon from another dinner, this is a great way to use it up – and the recipe is easy to halve for two.
Zaatar is Middle Eastern spice blend that includes thyme, oregano and sesame seeds. It might also include sumac, marjoram and other herbs. You can find it in any grocery store that caters to people from the Middle East or in a bulk store that specializes in spices. If all else fails, order some online! I’ve featured zaatar before, in my Roast Chicken recipe. It’s also good on pita: brush the pita with olive oil, sprinkle on zaatar, and put it under the broiler for about half a minute.
Ingredients:
½ of a cored pineapple (about 1 lb), cut into ½-inch cubes
1 Tbs. zaatar
¾ lb. (2 cups) flaked cooked salmon
1 red bell pepper, seeded and chopped
2 scallions, thinly sliced
4 cups baby lettuce leaves (or mixed spring greens or baby spinach)
3 Tbs. lemon juice
3 Tbs. olive oil
¼ tsp. each salt and freshly ground black pepper
Directions:
Preheat oven to 400 degrees. Toss pineapple and zaatar in a bowl; roast in a single layer on a parchment paper-lined baking sheet until lightly caramelized, about 25 minutes. Remove from oven; cool 10 minutes.
Gently toss roasted pineapple with salmon, pepper and scallions. Divide lettuce among 4 plates and top each plate with a quarter of the salmon salad.
Whisk lemon juice, olive oil, salt and pepper; drizzle over the salad.
Serves 4
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