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! Hey-o! I had a fairly relaxing weekend compared to the rest this increasingly epic year. E.g. there were no private cabanas or boat frolicking. Friday we celebrated Juliet reaching 10k followers on Instagram (any excuse to throw yourself a party, right??), and Saturday we sipped on sake and beer and pickles. Sunday I mostly caught up on work (and make you some new recipes!) and made sure to call my Dad for Father’s Day like the good kid that I am. Then I caught up on Shahs of Sunset and the Real Housewives of NYC whilst writing this post and eating homemade hummus and it was glorious!
Do you like salmon? Growing up, I wasn’t crazy about it because my Mom really wanted to make sure there was zero chance we’d get sick from raw salmon (aka more than slightly overcooked.) But, then she discovered once of her signature recipes- mayo and mustard mixed together on the salmon, topped with breadcrumbs and roasted. The combo kept everything moist (sorry for using that word) and tasty! These days, I’ve perfected my technique.
Anyhoo, back to the salmon! I made up this recipe back when I flew to St. Louis (The Lou!) for my Passover demo. We had a full menu of tastiness, but the organizer wanted salmon. “Let’s add a salmon recipe,” I believe were his exact words. “Sure thing,” I replied. I usesd a lemony sumac dry rub on the salmon to start, then topped it with a horseradish cream sauce as a nod to Passover. But it needed some crunch, I’m a texture fiend! Gremolata is a parsley (hi again, Passover) and lemon and garlic garnish. I chopped that all up with almonds and dinner is served! The best part is all these elements are tasty together or with different recipes. Almond Gremolata on chicken? Horseradish Cream as a sandwich spread? Yes and yes.
Sumac Roasted Salmon with Almond Gremolata and Horseradish Cream
- For Horseradish Sour Cream:
- 1 cup sour cream can be dairy free
- 1/3 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
- 1/2 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
- 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.
- 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.
- Roast salmon for 12-15 minutes or until desired doneness. Finish with a squeeze of lemon juice and a drizzle of olive oil.
- While the salmon is roasting, combine the gremolata ingredients together in a small bowl. Store leftovers in the refrigerator for up to 3 days.
- ]Serve salmon with horseradish sour cream and parsley almond gremolata