When I started this book project in 2017 I expected it to take a year. We're now in 2021 so you do the math. This book is truly a labor of love. From its inception to now, this magical collaboration has finally come to life for me. Growing up with all of these amazing ingredients at our store, I am thrilled to get the chance to share the many recipes and tips I have learned along the way. 

Being part of a food family, it took me a little while to realize not everyone had unusual ingredients in their pantries! So, when they purchased za'atar for a recipe, they needed to know how to use the rest. That was the basis for this book. 

I loved the whole process from recipe development to testing, to collaborating with Pam Krauss, to the amazing photo shoot with Kristin Teig, to delivering the finished product to Chronicle Books. 

It has been a wild ride and I hope you enjoy cooking from it as much as I did producing the recipes. You can pre-order your copy now from wherever books are sold. I'm looking forward to hosting you all at a book party this fall at our Industry City store! In the meantime, this recipe for Salmon Kebabs with Nigella should hold you over.

Salmon Kebabs with Nigella, from Flavors of the Sun by Christine Whelan

SERVES 6

2 lb [910 g] center-cut skinless salmon fillet, cut into 2 in [5 cm] chunks
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh chives
2 tsp Aleppo pepper
1 tsp ground cumin
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1/2 tsp nigella seeds
1/2 cup [120 ml] extra-virgin olive oil
1 red onion, cut into wedges
1 lemon (Meyer lemon, if available), cut into wedges

Put the salmon in a resealable plastic bag. Combine the parsley, mint, chives, Aleppo pepper, cumin, salt, black pepper, and nigella in a small bowl. Add the oil and stir to moisten. Pour the herb mixture over the salmon, turning the chunks to coat. Seal the bag and marinate for 2 hours in the refrigerator.
Prepare an outdoor grill or preheat the broiler. Thread the salmon onto metal skewers, alternating with pieces of red onion. Grill or broil for 2 to 3 minutes per side for a slightly pink interior or to your preferred degree of doneness. Serve hot with the lemon wedges. Serve it over pilaf, in a pita drizzled with Pomegranate Vinaigrette, or atop a bed of arugula dressed with the same vinaigrette for a sweet/sour contrast.

 Salmon Kebabs photo by Kristin Teig