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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
Tried this recipe?Let us know how it was!