Sumac-Roasted Salmon with Mint-Coriander Yogurt Sauce

SERVES 4

GLUTEN-FREE · GRAIN-FREE

Total time: 40 minutes

If you’ve never cooked with sumac—or never heard of it—it’s time to get out and find you some! Sumac is a dried red spice traditionally used in Middle Eastern cooking. Made by crushing the dried fruits of the sumac bush, ground sumac has a bright, tart flavor that helps highlight other flavors in a dish while adding an unexpected pop of complexity and freshness (especially to simple ingredients, like the salmon in this dish). Your local supermarket may not carry it, but it’s worth seeking out, whether it be at your local specialty grocer or online.

• for the sumac-roasted salmon
• 1 (2-pound) king salmon fillet, bones removed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground sumac
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• for the mint-coriander yogurt sauce
• ½ cup plain nonfat Greek yogurt
• 2 garlic cloves, minced
• 2 tablespoons finely chopped fresh mint leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice (½ lemon)
• ¼ teaspoon ground coriander
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 1 lemon, cut into wedges, for serving

make the salmon Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.

Lay the salmon skin-side down on the prepared baking sheet. Brush with the oil to evenly coat the top, then season the top evenly with the sumac, salt, and pepper. Roast until the salmon is flaky and cooked through, about 30 minutes.

make the yogurt sauce While the salmon cooks, in a medium bowl combine the yogurt, garlic, mint, olive oil, lemon juice, coriander, salt, and pepper. Stir until well combined and refrigerate until ready to serve.

Divide the salmon between four plates, top with your desired amount of yogurt sauce, and serve with a wedge of lemon.