Salmon with Fig Butter and Zataar

1 pound wild salmon fillet
Kosher Salt
Fresh ground pepper
Green of 1 spring onion, minced
1 tablespoon zataar
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons extra virgin olive oil
2-3 tablespoons of fig butter or marmalade

1.      Place the salmon skin side down. Cut small slits on the salmon, about every ¾ inch.  Do not cut too deep or you will cut thru the skin.  Sprinkle with salt and pepper.

2.      Mix all the remaining ingredients except for marmalade and oil in a mortar or bowl. Lightly  crush the ingredients.  Next, add the marmalade and mix well.  With a tiny spoon or spatula, place some of the mixture between the slits.  Drizzle the salmon all over with olive oil.

4.      Broil in the oven, or grill the salmon about 6 to 10 minutes depending on thickness, or cook until the fish flakes break easily with a fork. Do not overcook or it will become to dry.  

Salmon is a popular food considered to be healthy due to its high protein, high omega-3 fatty acids, and high vitamin D. For me, wild salmon is a better choice, as it contains fewer chemicals, is a leaner fish and is more environmentally friendly.  
This dish is delicious with grilled vegetables and roasted potatoes with oregano and lemon. If you do not have fig butter, you can use apple butter or marmalade.  If you do not have zataar handy, just mix equal amounts of dry thyme, sesame seeds, oregano, marjoram and a little kosher salt. 

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