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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!
Recipes > Lunch | Dinners | Salads > Sumac Cucumber Salad with Salmon
Sumac Cucumber Salad with Salmon
AUTHOR: broccyourbody
Sumac Cucumber Salad
SERVES: 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, you can also use 3 tablespoons of minced red onion)
- 3 tablespoons mint, finely chopped
- 1 lemon, juiced
- 2 teaspoons sumac + more to taste most grocery stores have it or order on Amazon
- 2 tablespoons olive oil
- 3 tablespoons 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
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!
Welcome!
Hi, I’m Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.
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