Slow roasted salmon with lemon garlic yogurt sauce
Recipe by @thedaleyplate
The salmon is brushed with a marinade containing @spicetribe Ancient Halaby spice blend (Aleppo pepper, Paprika, Sumac, Coriander, Garlic, Lemon peel, Thyme, Cumin🤤). Omg heavenly…A little fruity, a little smokey…So tangy, great for meal prep or your next Sunday lunch! Find the recipe below:
A side of salmon (1 1/2 — 2lbs)
1 tablespoon Ancient Halaby
1 teaspoon kosher salt
1 tablespoon fresh garlic paste
2 tablespoons olive oil
1 tablespoon date syrup, honey or maple syrup
Zest and juice of 1 lemon, divided
For the yogurt sauce:
1/2 cup plain yogurt
1 teaspoon fresh garlic paste
1/2 teaspoon kosher salt
1/2 teaspoon @spicetribe sumac (the freshest!)
Remaining lemon juice and zest
Optional: finely chopped herbs like dill, parsley
To serve: lemon wedges, extra sumac, herb salad and olive oil.
Preheat oven to 250F/120C (Yes! That’s low but trust me. Your salmon will not be overcooked and totally instagram worthy 😋) Place salmon skin side down on a baking sheet. Combine spices, garlic, olive oil, date syrup and half the lemon juice and zest in a small bowl. Pour over salmon, spread evenly using a silicone brush. Roast fish for 25–30 minutes until internal temperature registers 120F/48C. Serve warm. I like to sprinkle it with flake salt to finish.
Combine yogurt sauce ingredients while fish is roasting, or up to one day ahead. Sprinkle with sumac and drizzle with olive oil before serving. .