Baked Salmon with Fuji Apple Relish
- 4 (6 ounce each) salmon fillets, skin removed
- Salt, pepper, chili powder
- Cooking spray
- 1 Fuji apple, diced
- 1 scallion, diced
- ¼ red pepper, diced
- 1 ounce (2 T) extra virgin olive oil
Preheat oven to 400 °F.
Season salmon with salt, pepper, and chili powder. Place the salmon on a baking tray that has been sprayed with cooking spray. Bake for 10-14 minutes until the thickest part registers 125°F and is still slightly translucent (check with small cut using a paring knife).
Place remaining ingredients along with salt, pepper, and chili powder to taste in a small bowl; mix and set aside. This can be made ahead of time and kept in the refrigerator. Top each fillet with the reserved relish before serving.
Za’atar enhances Chef’s recipe 3 times: 1) toasted with the vegetables to bring out its deep notes 2) added as the herbal ingredient in the finishing vinaigrette 3) a light dusting right before serving to preserve its lighter, more delicate flavors.