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1
Mix 1/2 tsp salt, 1/2 tsp cumin, and 1 tsp za'atar.
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2
Dry the salmon and rub both the skin and non-skin side with the spice mixture. Put on a small plate skin side up. Place in fridge while you prepare the eggplant (see below).
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3
Mix the creme fraiche with the remaining 1/2 tsp za'atar, lemon juice, and a pinch of salt. Set aside.
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4
Once the eggplant is done roasting, remove the fish from the fridge and set aside.
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5
Once the eggplant is complete, heat a nonstick skillet over medium high heat and add a splash of olive oil. Heat for another minute.
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6
Sear the fish skin side down for four minutes. Turn over and sear for another 1-2 minutes until cooked to your liking. I like it medium rare.
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7
Serve as directed below in the eggplant recipe, step 11
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8
Place the eggplant on a cookie sheet and broil under high heat until the skin is very charred, turning from time to time. When charred and eggplant is soft, remove from oven and set aside to cool
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9
When cool, remove the skin and any large pockets of seeds and place the flesh in a bowl of water with the lemon peels (leftover from squeezing the juice) for a few minutes. Remove from the water, squeeze out the water. Remove the water from the bowl and return the flesh to the empty bowl. This step helps keeps the flesh from turning too brown.
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10
Mash the eggplant flesh with lemon juice, both oils, garlic, za'atar, cumin, parsley, mint, 3 TB of the walnuts, and salt to taste. Set aside and cook the fish.
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11
Once the fish is cooked, place a scoop of eggplant on each plate, sprinkle with half of the feta and top with the salmon. Top with a spoonful of the creme fraiche and sprinkle with the remaining walnuts and feta.
