Tag Archives: feta cheese

Mediterranean Salmon with Veggies and Feta

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This one-pan Mediterranean salmon is weeknight cooking at its best — bold flavors, minimal cleanup, and dinner on the table in about 30 minutes. A warm spice blend of oregano, sumac, and cumin does double duty, seasoning both the vegetables and the fish, while chunks of feta melt into the mix as everything roasts, turning soft, creamy, and rich.

The vegetables — cherry tomatoes, bell peppers, baby bella mushrooms, and whole garlic cloves — go in first to get a head start in the hot oven, then the seasoned salmon joins them for a final steam under foil that keeps the fish tender and flaky. A squeeze of fresh lemon over everything at the end ties it all together with a bright, clean finish.

Sumac, the tart, ruby-red spice common throughout Middle Eastern and Mediterranean cooking, is the secret weapon here — it brings a fruity, citrusy acidity that plays off the lemon and lifts the richness of both the salmon and the feta. If it’s not already in your pantry, it’s worth seeking out.

Fresh thyme scattered over the vegetables adds a gentle herbal note as they roast, perfuming the whole pan. This dish is flexible by nature. Any color bell pepper works, and the vegetables can be swapped based on what’s on hand — zucchini, red onion, or olives all make excellent additions. The salmon fillets can be skin-on or skinless. Serve straight from the pan with good crusty bread to soak up the juices, or alongside rice or warm pita.

We increased a few of the ingredients, specifically the cocktail tomatoes and cremini mushrooms, with the newer amounts reflected below. And because we were a party of three for dinner, we portioned the salmon fillet into as many pieces.

Mediterranean Salmon with Veggies and Feta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tsp. dried oregano
  • 1 tsp. sumac
  • 1 tsp. cumin
  • 1 cup cherry tomatoes
  • 1 bell pepper, any color, cored and sliced into thin sticks
  • 5 oz. baby bella mushrooms, trimmed and halved
  • 4 to 5 large garlic cloves, peeled
  • 5 to 6 oz. feta cheese block, cut into large chunks
  • Kosher salt
  • Black pepper
  • 6 to 7 sprigs of fresh thyme
  • Extra virgin olive oil
  • 4 6-oz. portions salmon fillet
  • 1 to 2 large lemons, halved, for serving

Directions

  1. Get ready. Preheat your oven to 425°F. In a small bowl, combine the oregano, sumac, and cumin.
  2. Season the vegetables. Add the tomatoes, mushrooms, bell peppers, and 4 to 5 peeled garlic cloves to a large baking dish or sheet tray. Sprinkle with 1/2 tablespoon of the spice mixture (save the rest for the fish) and a good pinch of salt and pepper. Drizzle with 1 to 2 tablespoon olive oil, toss to coat, and spread so that everything is in one layer.
  3. Bake the vegetables and feta. Nestle chunks of feta in between the vegetables and top with a few sprigs of fresh thyme. Place in the heated oven and bake until the vegetables have begun to soften, about 10 minutes.
  4. Season the fish. Meanwhile, pat the fish dry and season on both sides with salt, pepper, and the remaining spice mixture.
  5. Bake the salmon. Carefully remove the sheet pan from the oven and nestle the salmon in with the veggies and feta. Top the salmon with a drizzle of olive oil, then cover the pan with aluminum foil to trap the steam. Return to the center rack of the heated oven until the fish is cooked through and flakes easily, about 10 minutes.
  6. Finish and serve. Remove the salmon from the oven, carefully remove the foil, and immediately squeeze lemon juice onto the fish. Serve with lemon wedges on the side for squeezing.

http://www.lynnandruss.com

Adapted from a recipe by Suzy Karadsheh

Coriander Braised Pork with Oregano and Feta

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Utterly delicious; wonderfully tender and rich, and easy to make as well. This simple, rustic braise is based on the pork stew called afelia from the Mediterranean island-country of Cyprus. The red wine, reduced to concentrate its flavor, lends depth, but the citrusy notes of ground coriander and a spoonful of lemon juice added at the end, balance the richness of the pork.

The oregano and parsley aren’t needed until it’s time to finish the sauce, so you can prep the herbs while the pork cooks. Serve the stew with crusty bread, simply prepared potatoes or a hearty grain such as bulgur, steamed rice or egg noodles would work nicely as well.

Don’t use coriander that has gone stale. This dish relies on the spice for its unique flavor, so it’s important to use coriander that is fresh and fragrant.

Coriander Braised Pork with Oregano and Feta

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil, plus more to serve
  • 1 medium yellow onion, halved and thinly sliced
  • 3 Tbsp. ground coriander
  • 1 cup dry red wine
  • 3 lbs. boneless pork shoulder, trimmed and cut into 1-inch chunks
  • Kosher salt and ground black pepper
  • 6 bay leaves
  • 1 Tbsp. cornstarch
  • 3 Tbsp. minced fresh oregano
  • 1 Tbsp. lemon juice
  • 2 oz. feta cheese, crumbled (½ cup)
  • ¼ cup finely chopped fresh flat-leaf parsley

Directions

  1. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 7 minutes. Add the coriander and cook, stirring, until fragrant, about 1 minute.
  2. Add the wine and cook, stirring occasionally, until most of the moisture has evaporated, 2 to 3 minutes. Add the pork, 1 teaspoon salt, ½ teaspoon pepper and the bay; stir, then distribute in an even layer.
  3. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  4. Using a slotted spoon, transfer the pork to a medium bowl. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Remove and discard the bay leaves. Select More/High Sauté and bring to a boil. Cook, stirring occasionally, until the liquid is reduced to about 1 cup, about 10 minutes.
  5. In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the pot. Cook, stirring constantly, until thickened, about 1 minute. Press Cancel to turn off the pot. Stir in the pork, oregano and lemon juice. Taste and season with salt and pepper. Transfer to a serving dish, sprinkle with feta and parsley, then drizzle with additional oil.

http://www.lynnandruss.com

Recipe from Milk Street’s cookbook “Fast and Slow”

Spiced Lamb Burgers with Feta and Tahini Sauce

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It is rare that Flint, Michigan—my home town until I went away to college—is mentioned in a positive light, so this recipe caught my attention. Here, Milk Street FB Community member Jennifer Wozniak of Flint, drizzles tahini onto lamb burgers that she spices up with sumac, cumin and red pepper flakes. Then the burgers are served topped with feta cheese and sandwiched in brioche buns.

Milk Street took it a step further and played up the Middle Eastern flavor profile by spiking the tahini with Greek yogurt, lemon juice and more sumac, then spreads the mixture like mayonnaise on each bun half. We like to top the burgers with lettuce, tomato and possibly thinly sliced red onion.

Words to the wise, don’t buy crumbled feta cheese. Look for it sold in a block so it can be sliced into slabs for layering onto the burgers. Also, be sure to chill the patties before cooking. This firms them up so they’re easier to handle.

Spiced Lamb Burgers with Feta and Tahini Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • â…” cup panko breadcrumbs
  • 1 Tbsp. plus ¼ tsp. ground sumac, divided
  • 1 Tbsp. ground cumin
  • 1 tsp. red pepper flakes
  • 2 large egg yolks
  • Kosher salt and ground black pepper
  • 1 lb. ground lamb
  • 3 Tbsp. tahini
  • 3 Tbsp. plain Greek yogurt
  • 3 Tbsp. lemon juice
  • 2 Tbsp. grapeseed or other neutral oil
  • 4 brioche buns or hamburger buns, split and toasted
  • 4 oz. block feta cheese, sliced into 4 even slabs

Directions

  1. In a large bowl, combine the panko, 1 tablespoon sumac, cumin, pepper flakes, yolks, ¾ teaspoon salt, ½ teaspoon pepper and ¼ cup water. Using a fork, mash the mixture until evenly moistened and well combined.
  2. Add the lamb and mix with your hands until well combined. Form into 4 evenly sized patties, each about 4 inches in diameter, then place on a large plate and refrigerate for about 15 minutes.
  3. Meanwhile, in a small bowl, whisk together the tahini, yogurt, lemon juice, the remaining ¼ teaspoon sumac and ¼ teaspoon each salt and pepper; set aside.
  4. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the patties and cook until well browned on the bottoms, 5 to 7 minutes. Flip each patty, reduce to medium-low and cook until well browned on the second sides and the centers reach 160°F, another 5 to 7 minutes.
  5. Transfer to a clean plate, tent with foil and let rest for about 5 minutes. Meanwhile, spread the tahini sauce on the bun halves. Sandwich the burgers in the buns, placing a slice of feta on each patty.

http://www.lynnandruss.com

Recipe adapted from Milk Street