sumac cumin crusted salmon will be your go-to for quick flavorful weeknight fish!
Ok so confession, I didn’t necessarily love salmon until recently. Anyone else feel this way? Anyone? It used to always taste kinda bland to me. For a while the only way I would make it, (and the only reason I only did make it is because I knew of the health benefits), was with a touch of olive oil, lemon juice, and rosemary baked in the oven. It was good but I needed more. I then did a little Asian switch it up and started adding vegetables and soy sauce and some other flavors and that was good. Salmon was on its way up for me.
BUT then my husbands cousin, who happens to be a male foodie that loves to cook and experiment in the kitchen (lucky wife) told me about this recipe and this has been my go to salmon recipe ever since! The combination of sumac, cumin and yellow mustard seeds creates this super flavorful crust that is the perfect crunch texture contrast to the melt in your mouth salmon. It’s so good, and it’s so easy. Seriously.
Sautee the kale in the same sumac, cumin, honey mustard rub for a few minutes
Today was a particularly long day for me. I’m in the middle of production for one of the Sweet Pillar products (can’t tell you which one yet 🙂 and there is just so much that goes into producing a product that it’s so non stop. It’s like conducting an orchestra, every piece has to be played correctly at the correct time in order for it all to work smoothly and successfully together. But I digress. I can talk about this stuff all day I worry I bore people with this food production talk haha.
I was almost going to pick up take out as it was such a long day AND it was drizzling in Orange County, which means everyone was panicking and it was extra chaotic and busy. I’m so glad I didn’t order take out and made this instead. I always get my salmon from Whole Foods and it tastes amazing and dinner in its entirety ends up taking 10 minutes from start to finish.
This particular dish is not a Middle Eastern classic that I grew up with although the sumac and cumin are very much staple spices in any middle eastern spice cabinet. If you’re feeling fancy but don’t have the time, this is what you should make.
Yellow mustard seeds Ground up yellow mustard seeds Sumac
Sautee in a tablespoon of olive oil
- 5 pieces of Salmon
- 1 Tablespoon yellow mustard seeds ground up (important to get them in seeds and ground them up yourself)
- 1 Tablespoon sumac
- 1/2 Tablespoon ground cumin
- Salt & Pepper as desired
- 1 Tablespoon olive oil
- Ground up yellow mustard seeds
- Mix yellow mustard, sumac, cumin, salt and pepper together
- Rub onto salmon
- Heat olive oil in pan
- Place salmon and sautee until inside is not raw (5-6 minutes)
- Flip salmon on other side for another few minutes
- Serve over sauteed kale or with rice
**After I removed the salmon from the skillet I immediately added the kale, mixing it for a few minutes with a wooden spoon and it tasted amazing