Sumac Roasted Salmon with Almond Gremolata and Horseradish Cream
Amy Kritzer
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!
1tablespoonextra virgin olive oilplus more for drizzling
½teaspoonkosher salt
¼teaspoonfresh cracked black pepper
1tablespoonground sumac
Lemon juice to finish
For Parsley Almond Gremolata:
¼cupparsleychopped
1medium garlic cloveminced
1/2tablespoonlemon zestabout 1 medium lemon
¼cupsalted almondschopped (you can sub in another nut like walnuts)
Kosher salt and pepper to taste
Instructions
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