Recipes, styling, and photography by Mirel Freylich

Getting bored of my regular salmon, I surprised myself with this delicious marinade and coating. The combination is so perfect, I upped the dish to a salad that is so flavorful, no dressing is needed!

Yield: 4–6 servings

Ingredients:

4 salmon fillets, cubed

¼ cup teriyaki sauce

1 tablespoon mustard

1 teaspoon sriracha sauce

2 tablespoons plus 1 teaspoon olive oil, divided

2 tablespoons za’atar

1 eggplant, diced

Oil for frying

8 oz. lettuce

4 cucumbers, sliced

Juice of ½ lemon

½ teaspoon salt

Directions:

Place salmon in a baking dish.

In a bowl, combine teriyaki sauce, mustard, sriracha sauce, and 1 teaspoon olive oil. Pour over salmon and marinate for 1 hour.

In a skillet, heat ¼ inch oil and fry eggplant until edges are browning. Drain excess oil.

Preheat oven to 350°F.

Sprinkle fish heavily with za’atar. Bake for 15 minutes uncovered.

Layer lettuce, salmon, cucumbers, and eggplant. Drizzle lemon juice and remaining olive oil over salad and sprinkle with salt.