Za’atar & Tomato Roasted Salmon Bowls
THE WHY BEHIND THIS RECIPE
This recipe was made by a Cooking in Color approved chef, Mariah Holstein, for a dinner party I hosted with Seatopia! Read more about the tips we discussed for preparing fish here, and follow chef Mariah @mariahholistic!
You know that colorful salmon bowls are a staple in my kitchen! This version from Chef Mariah is so delicious, balancing the rich, buttery texture of Seatopia Ora King salmon with charred summer vegetables, herb-studded rice, and tender veggies. It’s less of a strict recipe and more of a template you can customize with whatever’s in season!
Code is COOKINGINCOLOR1 for 15% off your first Seatopia order. It’s regeneratively farmed but most importantly, it’s the most delicious fish I’ve ever had in my entire life. Read more in this issue of my substack!
Total time: ~45 minutes
WHAT YOU NEED
INGREDIENTS
Seatopia Ora King Salmon (1/2-1 piece for each guest)
1 head of radicchio, thinly chopped
2 cucumbers, mandolined thin
Assortment of summer squash, chopped into small squares
2 large heirloom tomatoes, chopped into quarters or eights.
Fresh herbs, chopped - dill, mint, and basil work incredibly
1 tbsp Za’atar seasoning (more to taste)
1 32oz jar of Owl Venice Beef Rosemary Bone Broth (you can use your bone broth of choice, this is just what we used!)
Jade Rice (or you can use cauliflower rice!) - enough for however many bowls you are making!
HOW TO DO IT
Set oven to 400 F.
Arrange tomatoes on a sheet pan with olive oil and a sprinkle of za’atar seasoning. Bake for 3-4 minutes just to get a slight char. We’ll cook them more with the salmon.
Cook jade rice according to instructions and set aside.
Remove the tomatoes from the oven and add the salmon by nuzzling it into the tomatoes, adding a few on top of each piece as well.
Drizzle the salmon with olive oil and the rest of the za’atar seasoning, but hold off on salt and pepper til serving. Bake for 8-15 minutes or until your preferred tenderness. It will vary based on size of the fish.
While that’s cooking, heat a cast iron over medium-high heat with coconut oil or another high-heat-point oil. Once hot, sear the squash 4-6 minutes.
In a medium bowl, add the cucumbers and a few dollops of Eat Sunny Green Tahini and toss until coated evenly.
Toss radicchio in a simple oil and vinegar or your favorite dressing.
Once you’ve finished cooking and you have prepared all your components, arrange them in your serving dish.
Salt your salmon, garnish your rice with chopped herbs, and feel free to drizzle your salmon with lemon. Enjoy!
SWAPS, TIPS & TRICKS
Biggest tip is do not overcook the salmon!! Pull it from the oven when it’s still slightly translucent in the center; it will continue to cook as it rests. Clark from the Seatopia team recommends the cake tester method: stick a cake tester in the middle and if you pull it out and touch it to your wrist and it’s cold, that’s not done yet!
If you modify this, try to still keep the textures distinct! For example, sear squash for caramelized edges, keep cucumbers crisp with a quick tahini toss, and let the radicchio bring a fresh, slightly bitter bite.
