Sumac Blackened Salmon Citrus (Print Version)
# Ingredients:
→ Salmon Ingredients
01 -
2–2.5 pound side of salmon
02 -
2 tablespoons olive oil
03 -
1 tablespoon ground sumac
04 -
2 teaspoons garlic powder
05 -
2 teaspoons smoked paprika
06 -
1.5 teaspoons fine sea salt
07 -
3/4 teaspoon ground cumin
08 -
1/2 teaspoon dried oregano
09 -
1/2 teaspoon black pepper
10 -
1 large avocado, for serving
11 -
Rice, for serving
→ Citrus Cucumber Salsa Ingredients
12 -
2 large or 3 medium navel oranges, peeled and finely diced
13 -
1 mini cucumber, finely diced
14 -
1/2 small red onion, very thinly sliced
15 -
1/3 cup chopped cilantro
16 -
Zest and juice of 1 small lemon (about 2 tablespoons juice)
17 -
Fine sea salt
18 -
Black pepper
# Instructions:
01 -
Heat oven to 425°F. Line a large baking sheet with parchment paper.
02 -
Lay the salmon flat on the baking sheet (skin-side down, if it has skin) and brush evenly with the olive oil. In a small bowl, whisk together the sumac, garlic powder, smoked paprika, salt, cumin, oregano, and black pepper until evenly combined. Sprinkle the mixture evenly over the salmon, and gently use your hands to pat it down.
03 -
Bake for 12 to 15 minutes, or until the salmon reaches an internal temperature in the thickest part of 125°F and flakes easily. Transfer the baking sheet to a wire rack and let the salmon cool for 5 minutes.
04 -
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.
05 -
Serve immediately over rice with avocado slices, topped with the citrus salsa and an extra pinch of sumac, and enjoy!