I love using unusual spices and ingredients to dress up every day dinners. This recipe is a perfect example.  Za’atar is a Middle Eastern spice blend, made of sesame seeds, thyme, sumac, and sometimes caraway or oregano. This unusual recipe was adapted from Artichoke to Za’atar, by Greg and Lucy Malouf.   If you buy pre made Za’atar from penzeys.com, you will have this recipe done in a flash.  Make sure to slow roast the salmon on the lowest possible setting of your oven.  When the fish is slow roasted, it is cooked the entire way through. Slow roasting the salmon creates a flavorful, succulent and tender fish, even though it is ‘well done’.  I first discovered slow roasted salmon out of a Chez Panisse cookbook years ago and it has become my favorite way to prepare salmon.

Slow Cooked Salmon with Arab Spices, adapted from Artichoke to Za’atar, by Greg and Lucy Malouf.

1 Tablespoon za’atar (available at penzeys.com)

1 tsp. sumac

1 tsp. fresh thyme leaves

Salt and pepper to taste

2  salmon filets, 6-8oz each

Pre-heat the oven to the lowest possible setting. Combine the za’atar, sumac and fresh thyme in a small bowl.  Generously salt and pepper the salmon filets, and place them on a foil lined baking sheet.  Rub the salmon filets with the spice mixture and cook in the oven for 25-35 minutes, depending on the thickness of your filets.

And that’s it. Enjoy!