Homemade Sumac-Blackened Salmon with Citrus Salsa
- Yield 4
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Homemade Sumac-Blackened Salmon with Citrus Salsa is a salmon recipe on Avoteb. The yield on the card is 4. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2- to 2 1/2- pound side of salmon
- 2 tablespoons olive oil
- 1 tablespoon ground sumac
- 2 teaspoons each: garlic powder and smoked paprika
- 1 1/2 teaspoon fine sea salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon each: dried oregano and black pepper
- 1 large avocado and rice, for serving
- 2 large (or 3 medium) navel oranges, peeled and finely diced
- 1 mini cucumber, finely diced
- half of a small red onion, very thinly sliced
- 1/3 cup chopped cilantro
- zest and juice of 1 small lemon (about 2 tablespoons juice)
- fine sea salt and black pepper
Method
Prep the oven. Warm oven to 425°F. Line a large baking sheet with parchment paper.
Salt the salmon. Lay the salmon flat on the baking sheet (skin-side down, if it has skin) and brush evenly with the oil. In a small bowl, whisk together the sumac, garlic powder, smoked paprika, salt, cumin, oregano and black pepper until evenly combined. Scatter the mixture evenly over the salmon, and gently use your hands to pat it down.
Leave the salmon. Roast for 12 to 15 minutes, or until the salmon reaches an internal temperature in the thickest part of 125°F and flakes easily. (It is worth measuring with a cooking thermometer.) move the baking sheet to a wire rack and let the salmon cool for 5 minutes.
Make the citrus salsa. While the salmon bakes, gently toss the oranges, cucumber, red onion, cilantro, lemon zest and lemon juice together in a small bowl until combined. Taste and season with salt and pepper (or extra lemon, if needed) to taste.
Plate Plate while it is hot over rice with avocado slices, topped with the citrus salsa and and an extra pinch of sumac, and enjoy!
