Sumac’s not quite lemony, citrus (minus the acidic quality) flavour is extremely well suited to all kinds of fish!
This recipe calls for salmon but tilapia or cod can all be subbed in. (And the recipe works well with scallops or shrimp, too.)
- 2 Salmon filets
- ½ tsp Dijon Mustard
- 2 tsp Sumac
- 1 tsp Olive oil
- Massage the salmon with a skiff of mustard and dredge all sides in Sumac. Allow to ‘marinate in the fridge ideally a minimum of 30 minutes and up to 2 hours.
- Heat a medium-sized skillet or frying pan and medium-high heat. Drizzle a bit of olive oil in the pan just before adding the fish. Sear on both sides and then reduce the heat to medium, allowing it to cook gently.
- Check temperature after about 10 – 12 minutes. The ideal internal temperature should be 140 – 142 degrees F, then remove and let stand for 3-4 minutes. (Serve once the internal temperature is 145 degrees F.)