Sumac is an incredible spice that has a citrus flavor profile, perfect for fish and should be part of your Israeli pantry.
This recipe can be made in the oven with salmon or pan seared on the stove with tuna.
Sesame Sumac Salmon
Servings
4 Servings
Ingredients
- ¾ cup sesame seeds
- 2 tablespoons Jamie Geller Sumac
- 1 teaspoon kosher salt
- 4 6-ounce salmon fillets
- Extra virgin olive oil
Olive Radish
- ⅓ cup chopped kalamata olives
- ⅓ cup finely diced radishes
- ⅓ cup chopped parsley
- Extra virgin olive oil
- Juice and zest of one lemon
- 1 teaspoon honey
Instructions
- Preheat oven to 425°F.
- Combine sesame seeds, sumac and salt on a shallow plate or bowl.
- Brush evoo over salmon fillets and dip into sesame sumac mixture.
- Roast in a 425°F oven for 15 minutes. Remove from oven and serve alongside Olive Radish Relish
Olive Radish
- Meanwhile, in a medium bowl, combine olives, radish, parsley, extra virgin olive oil, zest and juice of lemon and honey. Mix well.
Tuna Variation
- Dredge tuna steaks in sesame mixture so that is is fully encrusted. Heat evoo in a sauté pan over medium-high heat.
- Place sesame crusted tuna steaks into the hot pan and sear for two minutes.
- Flip tuna steaks and cook an additional two minutes on the second side. Remove tuna from pan and allow to cool for 5 minutes. Thinly slice and serve with Olive Radish.
sararrice easy
So great to hear, glad it came out good, it’s a favorite in my house too. I love that your daughter ate the leftovers for breakfast.
Another wonderful recipe. The salmon was so moist and delicious. There was a small piece left that my daughter ate for breakfast this morning. I did make the fish along side an apple fennel salad. Wonderful dinner. Thank you.
Oops, you are right, nice to see you’re paying attention. I fixed it and can’t wait for you to try it.
Is there possibly an error? I’m not seeing the list of ingredients for the Salmon (sesame seeds, sumac and salt). It appears that both ingredient lists are for the Olive Radish Relish. Can’t wait to try this delicious sounding recipe. Thanks 🙂