Sumac Roasted Salmon with Almond Gremolata and Horseradish Cream
Recipe type: Main
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Simple summer salmon anyone? (Say that 5 times fast. Do it.) But not while you have a mouth full of Sumac Roasted Salmon with Almond Gremolata and Horseradish Cream!
  • For Horseradish Sour Cream:
  • 1 cup sour cream (can be dairy free)
  • ⅓ cup prepared horseradish, drained/dried very well
  • 2 teaspoons lemon juice
  • ¼ cup chives, chopped
  • Kosher salt and pepper to taste
  • For Sumac Salmon:
  • 1 pound salmon fillet
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • 1 tablespoon ground sumac
  • Lemon juice to finish
  • For Parsley Almond Gremolata:
  • ¼ cup parsley, chopped
  • 1 medium garlic clove, minced
  • ½ tablespoon lemon zest (about 1 medium lemon)
  • ¼ cup salted almonds, chopped (you can sub in another nut like walnuts)
  • Kosher salt and pepper to taste
  1. To make horseradish sour cream, whisk together sour cream, horseradish, lemon juice and chives. Season with salt and pepper to taste. Refrigerate until ready to serve. Can be made 3 days ahead of time.
  2. Preheat the oven to 400 degrees F. Place salmon on a foil lined baking sheet and rub with 1 tablespoon olive oil. Season with salt, pepper and sumac.
  3. Roast salmon for 12-15 minutes or until desired doneness. Finish with a squeeze of lemon juice and a drizzle of olive oil.
  4. While the salmon is roasting, combine the gremolata ingredients together in a small bowl. Store leftovers in the refrigerator for up to 3 days.
  5. ]Serve salmon with horseradish sour cream and parsley almond gremolata
Recipe by What Jew Wanna Eat at