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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!
4.75 from 4 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main
Cuisine Jewish
Servings 2 servings


  • 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
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