Moxies Sumac Salmon Recipes

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SUMAC BAKED FISH WITH SAFFRON QUINOA

Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.

Provided by Najmieh Batmanglij

Categories     Dinner     Seafood     Fish     Bass     Quinoa     Saffron     Herb     Walnut     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Pescatarian

Yield 4-6 servings

Number Of Ingredients 25



Sumac Baked Fish With Saffron Quinoa image

Steps:

  • For the quinoa:
  • Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly.
  • Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.
  • Fluff the cooked quinoa with a fork and reserve until ready to serve.
  • For the fish:
  • In a bowl, mix all the ingredients for the sumac rub and set aside.
  • Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour).
  • Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.
  • Meanwhile, mix all the ingredients for the green sauce topping and set aside.
  • Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.

Saffron Quinoa:
3 cups (540g) quinoa
4 cups (950ml) water
2 teaspoons fine sea salt
¼ cup (60 ml) olive oil
¼ teaspoon ground saffron
1 teaspoon ground cardamom
Sumac rub:
2 teaspoons fine sea salt
1 teaspoon freshly ground pepper
1 teaspoon turmeric
¼ cup sumac powder
Fish:
4 fillets of salmon, striped bass, or catfish (each ½ in (1cm) thick; about 2 lb (900g) total weight)
2 tablespoons olive oil combined with 2 tablespoons lime juice
Green sauce topping:
¼ cup (55g) shelled walnuts, roughly chopped
1 cup (85g) basil, fresh, roughly chopped
1 cup (85g) cilantro, fresh, roughly chopped
1 cup (85g) mint, fresh, roughly chopped
2 cloves garlic, peeled and finely chopped
2 tablespoons lime juice
½ teaspoon fine sea salt
½ teaspoon freshly ground pepper
¼ cup (60ml) olive oil

SUMAC-DUSTED SALMON WITH BROCCOLINI

A simple sheet pan dinner with salmon fillets, crunchy croutons, garlicky broccolini, and quartered oranges is livened up with sumac, a spice popular in Middle-Eastern cuisines. It brings a tart and tangy flavor to fish and meats, vegetables, and even desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 10



Sumac-Dusted Salmon with Broccolini image

Steps:

  • Preheat broiler with rack 6 inches from heating element. Stir together oil, sumac, garlic, and 1/2 teaspoon salt. On a rimmed baking sheet, toss Broccolini and oranges with 3 tablespoons sumac mixture. Season with salt and pepper; spread into a single layer.
  • Broil, stirring once, until beginning to brown in places, 4 to 5 minutes. Toss bread with 2 tablespoons sumac mixture. Season fish with salt and pepper; brush with remaining sumac mixture.
  • Push Broccolini and oranges to one side of sheet; add fish to other side, skin-sides down; scatter bread evenly over everything. Broil, stirring bread once, until salmon is cooked through and bread is crisp, 4 to 5 minutes more. Squeeze some of oranges over everything. Serve salmon, Broccolini, oranges, and bread topped with feta and herbs, sprinkled with sumac and drizzled with oil.

6 tablespoons extra-virgin olive oil, plus more for serving
1 tablespoon ground sumac, plus more for serving
2 teaspoons minced garlic (from 1 to 2 cloves)
Kosher salt and freshly ground pepper
12 ounces Broccolini, tough stems removed
3 mandarin oranges or tangerines, quartered
2 cups torn rustic bread, crusts removed (from 1/4 loaf)
4 skin-on salmon fillets (each 1 inch thick), preferably wild
3 ounces feta, crumbled (3/4 cup)
1 cup mixed tender herbs, such as cilantro, mint, and parsley

SALMON MOUSSE

Provided by Food Network

Categories     appetizer

Time 47m

Yield 4 to 6 servings

Number Of Ingredients 7



Salmon Mousse image

Steps:

  • For the salmon:
  • Preheat the oven to 400 degrees F.
  • Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
  • For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.

1 pound salmon fillet, skin off and pin bones removed
1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper
1 pound soft cream cheese
1/4 cup brandy
1 lemon, zested and juiced
Salt and freshly ground pepper

TARATOR-STYLE SALMON

Salmon fillets are topped with walnuts, parsley, sumac onion and hummus in this Middle Eastern inspired fish dish

Provided by Katy Greenwood

Categories     Dinner, Fish Course, Main course, Supper

Time 25m

Number Of Ingredients 9



Tarator-style salmon image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix together the chopped walnuts, parsley, sumac, red onion, lemon zest and juice of half the lemon. Season lightly and set aside.
  • Put the salmon on a baking tray and roast for 12 mins, then remove, spread with the hummus and return it to the oven for another 3 mins. Sprinkle over the walnut mixture and serve with the remaining lemon half to squeeze over along with couscous, pita or flatbreads, and yogurt on the side, if you like.

Nutrition Facts : Calories 398 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

50g walnuts , finely chopped
large handful parsley leaves, finely chopped
2 tsp sumac , see 'Tip' below
½ red onion , finely chopped
zest and juice 1 lemon
4 salmon fillets
2 tbsp hummus
couscous , pitta bread or flatbreads, to serve (optional)
yogurt , to serve (optional)

MAHI BA SOMAGH (SUMAC ROASTED FISH)

This flavorful and bright preparation of mahi, which means fish in Persian (not to be confused with mahi-mahi), comes together quickly. In keeping with the sour-leaning Iranian palate, a generous sprinkling of tart sumac and a drizzle of fragrant orange and lime juices coat butterflied whole fish. If your sumac has been languishing in the back of the spice drawer for some time, get a new jar. Over time, sumac loses its fragrance and punchy flavor and becomes bitter and bland. The key to successfully roasting the fish is to remove excess moisture by patting them dry with paper towels. Serve with a side of rice with tahdig, plain steamed rice or oven-baked fries and a simple salad.

Provided by Naz Deravian

Categories     dinner, easy, quick, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9



Mahi ba Somagh (Sumac Roasted Fish) image

Steps:

  • Position a rack in the center of the oven and heat oven to 450 degrees. Line a sheet pan with parchment paper. Use paper towels to gently pat the fish dry inside and out, and place the fish on the prepared pan.
  • Zest half of the orange directly into a small bowl, then squeeze in the juice from that half (about 3 tablespoons) and the juice from half of the lime (just under 1 tablespoon). Slice the remaining orange and lime halves and set aside for serving. In another small bowl, combine the sumac and turmeric.
  • Drizzle the fish with the olive oil inside and out. Open the fish up like books and evenly sprinkle with the pepper and salt. (If using fine salt or coarse kosher salt, use 3/4 teaspoon.) Arrange the open fish in a single layer, angling and overlapping slightly if needed to fit. Drizzle on the citrus mixture and then dust with the sumac mixture to cover most of the flesh.
  • Roast the fish until flaky and cooked through, about 10 minutes. Garnish with the reserved orange slices, lime slices and fresh mint, and serve.

2 large branzini or trout (about 1 1/2 pounds each), butterflied, heads and tails kept on if desired (see Tip)
1 medium orange
1 medium lime
1 tablespoon sumac
1/4 teaspoon ground turmeric
1 tablespoon extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt (Diamond Crystal)
Fresh mint leaves, torn, for serving (optional)

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