When I gave up red meat a few years ago (can't believe it's been five already) I was mostly just sad to say goodbye to my koobideh kabob. Sunday night family dinners at Raffi's would never be the same, and I would no longer have a use for sumac. I've started using it to roast vegetables and more recently tried it on salmon.
2 filets of salmon properly cleaned
1 tablespoon of olive oil/coconut oil
2-4 tablespoons of sumac enough to cover the top of the fish
Ground black pepper
1. Pre-heat oven to 350.
2. Rub in your oil and the sumac onto the top of the fish so it's covered with spice.
3. Place fish on parchment paper on a baking sheet. Add black pepper.
4. Once the oven is ready pop the baking sheet into the oven for 10-15 minutes.
5. It's super quick you don't want the fish to dry out, but just long enough so it starts to flake.
6. Serve with a tzaziki or see my recipe for Persian cucumber yogurt.
If anyone has been to the Trader Joe's on Broadway and 72nd on a Friday night, it's a living hell. The line seems like it'll never end and every Upper West single is trying to load up on as much Two Buck as possible. But determined to make ourselves a nice healthy dinner, we braved the line inspired by the GOOP recipe for Sriracha-lime salmon.
2 filets of salmon properly cleaned
Zest and juice of 1/2 lime
2 tablespoons of Sriracha (I like a lot, according to your taste)
Garlic powder
2 tablespoons of finely chopped cilantro
1. Pre-heat oven to 425.
2. Mix the lime and zest, sriracha, and garlic powder into a baking dish.
3. Add the fish into the dish and spoon the marinade over the salmon. Feel free to add more directly to the top of the fish.
4. Place in the oven 10-15 minutes till flakes.
5. Add cilantro on top and serve with guacamole if desired.
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