Za’atar Salmon with Warm Cucumber Yogurt and Herbed Buckwheat

Name: Za’atar Salmon with Warm Cucumber Yogurt and Herbed Buckwheat
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 24 oz skinless salmon fillets; 2 tbsp za’atar; 3 tbsp olive oil; 1 whole lemon; 1 tsp salt; 1/2 tsp black pepper; 1 cup toasted buckwheat groats; 2 cups water; 7 oz cucumber; 2 cloves garlic; 1 cup plain Greek yogurt; 3 tbsp fresh parsley; 2 tbsp fresh mint; 1.5 oz red onion; 1 tbsp red wine vinegar; 1 tbsp butter

An original, balanced dinner featuring roasted salmon fillets, a warm cucumber yogurt sauce scented with garlic and lemon, and fluffy buckwheat with parsley and mint. Fresh, comforting Mediterranean-inspired flavors in a complete meal.

20 minPrep

25 minCook

45 minTotal

4Servings

Gluten-FreeHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

4 (aprox. 680 g) 680 g skinless salmon fillets (6 oz cada uno)
2 2 tbsp za’atar (mezcla of especias)
3 45 ml olive oil (divided)
1 1 unit lemon (45 ml de jugo, dividido)
1 5 g salt (or to taste, divided)
1/2 2 g black pepper (or to taste)
1 180 g toasted buckwheat groats (crudo)
2 480 ml water (for cocer the trigo sarraceno)
1 mediano 200 g cucumber (without semillas si son muy large, diced small)
2 dientes 2 cloves garlic (chopped finely)
1 240 g plain Greek yogurt (whole or al 2%)
3 12 g fresh parsley (chopped)
2 6 g fresh mint (chopped)
1/4 40 g red onion (thinly sliced finas)
1 15 ml red wine vinegar (for suavizar the onion)
1 14 g butter (for the sauce tibia of yogur)

Nutrition facts

per serving

530 kcal

Calories

35 g

Protein

23 g

Carbs

33 g

Fat

4 g

Fiber

19 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.
2
2. Place the red onion in a small bowl with the red wine vinegar and a pinch of salt. Toss and let it sit while you prepare the rest so it softens and becomes lightly pickled.
3
3. Rinse the buckwheat if desired. Place it in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.
4
4. While the buckwheat cooks, pat the salmon fillets dry with paper towels. Rub them with 1 tablespoon olive oil, the za’atar, half of the lemon zest, 1/4 teaspoon salt, and the black pepper.
5
5. Place the salmon on the prepared tray and roast for 10 to 12 minutes at 220 °C / 425 °F, or until just cooked through and it flakes easily.
6
6. Heat a medium skillet over medium heat. Add 1 tablespoon olive oil and the butter. When the butter melts, add the diced cucumber and minced garlic. Cook for 2 to 3 minutes, stirring, just until the cucumber is slightly warmed and the garlic is fragrant, without browning.
7
7. Lower the heat to the minimum. Add the Greek yogurt, 2 tablespoons lemon juice, the remaining lemon zest, and a pinch of salt. Stir constantly for 1 minute until smooth and gently warm. Do not let it boil or the yogurt may split. Remove from the heat.
8
8. Fluff the buckwheat with a fork and mix it with the remaining 1 tablespoon olive oil, parsley, mint, and 1 tablespoon of the remaining lemon juice. Adjust salt if needed.
9
9. Divide the herbed buckwheat among plates. Top with the roasted salmon, spoon over the warm cucumber yogurt, and finish with the drained pickled red onion.
10
10. Serve immediately, with extra black pepper or a few more mint and parsley leaves if desired.

Chef tips

For the best texture, do not overcook the salmon; remove it from the oven when the center is still moist. If the yogurt is very cold, let it sit at room temperature for 10 minutes before adding it to the skillet so the sauce stays smoother.

Substitutions

You can substitute the buckwheat with the same amount of cooked quinoa. Salmon can be replaced with trout. If you do not have mint, use fresh dill. For a dairy-free version, use unsweetened plant-based yogurt and omit the butter, using only olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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