Name: Middle-Eastern Blackening for Salmon
Ingredients: 1 tbsp ground coriander seed; 2 tsp ground cumin; 2 tsp sweet paprika (not smoked); 1 tsp Aleppo chilli flakes (or mild chilli); 1 tsp ground black pepper; ½ tsp ground allspice; ½ tsp ground dried lime (loomi (or extra sumac)); 2 tsp fine sea salt; ½ –1 tsp sumac (sprinkled lightly); Lemon juice or pomegranate molasses (very sparing)

Middle-Eastern Blackening for Salmon

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Ingredients

Spice mix

1 tbsp ground coriander seed
2 tsp ground cumin
2 tsp sweet paprika not smoked
1 tsp Aleppo chilli flakes or mild chilli
1 tsp ground black pepper
½ tsp ground allspice
½ tsp ground dried lime loomi (or extra sumac)
2 tsp fine sea salt

Finish after cooking

½ –1 tsp sumac sprinkled lightly
Lemon juice or pomegranate molasses very sparing

Instructions

Mix spices with just enough olive oil to make a loose paste.
Coat salmon lightly — don’t cake it.
Rest 5–10 minutes.
Sear skin-side down in a very hot pan, press once, then don’t move it.
Flip briefly just to finish.
Finish with sumac + acidity off the heat.

Notes

Perfect pairings

Tahini + lemon + garlic

Charred spring onions

Lentils with herbs

Warm flatbread

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