Name: Sumac Cucumber Salad:
Yield: 2
Ingredients: 1 large cucumber (roughly chopped); 1/2 cup cherry tomatoes (halved); 1 large ripe avocado (cubed); 1 small shallot (minced (we lost our shallot somehow so we used garlic haha you can also use 3 tbsp of minced red onion)); 3 tbsp mint (finely chopped); 1 lemon (juiced); 2 tsp sumac + more to taste (most grocery stores have it or order on Amazon); 2 tbsp olive oil; 3 tbsp red wine vinegar; Salt & pepper to taste; 2 4 oz salmon filets; Seasonings of choice- I like to do salt (pepper, sumac, garlic powder, and fresh lemon); Olive oil

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Feels so good to bring you guys a NEW RECIPE 🥲 I cannot stop making this Sumac Cucumber Salad with Salmon and I cannot wait for you guys to be just as obsessed!! It’s so fresh and light, but totally satisfying. And it’s ridiculously easy to make as always! 🤍

Sumac Cucumber Salad:

Servings 2

Ingredients

1 large cucumber roughly chopped
1/2 cup cherry tomatoes halved
1 large ripe avocado cubed
1 small shallot minced (we lost our shallot somehow so we used garlic haha you can also use 3 tbsp of minced red onion)
3 tbsp mint finely chopped
1 lemon juiced
2 tsp sumac + more to taste most grocery stores have it or order on Amazon
2 tbsp olive oil
3 tbsp red wine vinegar
Salt & pepper to taste

Salmon:

2 4 oz salmon filets
Seasonings of choice- I like to do salt pepper, sumac, garlic powder, and fresh lemon
Olive oil

Instructions

Instructions:

Preheat the oven to 400 degrees.
Toss all ingredients together for the salad. Season to taste.
Heat an oven safe skillet over medium heat. Add a generous drizzle of oil to coat the pan and once the pan is very hot, add the salmon flesh side down (skin side up). Sear for about 2 minutes each side then bake in the oven for 6-8 minutes (depends on the thickness/doneness you like your fish).
Serve over brown rice and top with the cucumber salad. I also do a squeeze of lemon on top as well!