Sumac Salmon. Sprinkle sumac over the fleshy sides of the salmon (not the skin part). Just before cooking, drizzle or spray a light coating of olive oil on the fish, to keep it from sticking. Pan fry, broil, or grill until done. Rub the salmon pieces on both sides with olive oil and sprinkle generously with Szeged Fish Rub (affiliate link) and Sumac (or whatever seasonings you have). Use your fingers to rub the spices around a little so they stick to the salmon.

Place the salmon fillets in a shallow baking dish. Season with salt and pepper and pour in the olive oil and lemon juice. Sprinkle with the Za'atar and Sumac. You can cook Sumac Salmon using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sumac Salmon

You need 1 of side of salmon.
It's 1 of lemon, sliced.
Prepare 2 tbsp of sumac.
You need of Salt & pepper.
It's of Extra virgin olive oil.
You need Bunch of asparagus, ends trimmed.

Setting the oven to broil for the last two. Put the salmon skin-side down on an oiled baking tray with a lip. Add the spinach to your baking dish and place the za'atar-sumac crusted salmon on top. Sumac is an incredible spice that has a citrus flavor profile, perfect for fish and should be part of your Israeli pantry.

Sumac Salmon instructions

Pre heat oven to 190°c and place salmon skin side down on baking sheet..
Season salmon with salt & pepper, use slightly less if serving to younger children. Next, sprinkle over the sumac, and pat the salmon to make sure it’s fully covered in the seasoning..
Place slices of lemon over the salmon and put in the oven for 25 mins..
Next, add asparagus to the baking tray, drizzle with olive oil and a pinch of salt and put back on oven. Switch the oven off and leave the baking tray in there for 5 more minutes..
Dinner is ready! Serve with crusty bread, new potatoes or a green salad..

This recipe can be made in the oven with salmon or pan seared on the stove with tuna. Coat Salmon all over with Sumac. Top with yoghurt and lime and grated lime zest. In this vibrant recipe, our seared salmon gets a lift from the distinctive flavors of turmeric and sumac—a red spice used for centuries to add lemony brightness to Middle Eastern dishes. We're serving the fillets over a warm salad made with cracked freekeh, an ancient grain with a deliciously nutty taste.