Sumac Salmon Bites with Herb Whipped Feta

Cut the salmon into similar-sized cubes so they cook evenly. Spread the whipped feta on the platter first, then add the salmon and finishing garnish.

The Stuff:

• 1 1/2 Pounds skinless salmon
• 1/4 Cup olive oil
• Juice from 1/2 a lemon about 2 Tablespoons
• 1/4 Cup fresh parsley chopped
• 1 Tablespoon dill chopped
• 1 Tablespoon honey
• 1 Heaping Tablespoon Never Not Eating Sumac S&P
• 1 Teaspoon garlic powder

Herb Whipped Feta

• 4 Ounces feta cheese
• 2 Tablespoons Greek yoghurt or substitute ricotta or cottage cheese
• 2 Tablespoons olive oil
• 1/2 Cup mixed herbs- parsley, cilantro, and dill
• Juice from 1/2 a lemon about 2 Tablespoons
• Pinch of salt
• Never Not Eating Za'atar to garnish

The Method:

1. Preheat the oven to 425 F
2. Cut the salmon into 1" cubes and add it to a bowl with the olive oil, lemon juice, spices, honey, parsley and dill. Toss together to combine
3. Transfer the salmon to a sheet-pan. Bake for 10-12 minutes, then set under the broiler for 2 minutes to crisp.
4. While the salmon bakes, prepare the whipped feta by adding the feta cheese, yoghurt, lemon juice, herbs, olive oil and salt to a food processor or blender. Blend until smooth.
5. To serve, spread the herb whipped feta onto a serving platter or plate and top with the salmon cubes. Garnish with a drizzle of honey, fresh parsley, lemon wedges, and Za'atar.
6. Leftover whipped feta can be refrigerated for up to 5 days and enjoyed with proteins, roasted veggies or on sandwiches.