Sumac-Blackened Salmon with Citrus Salsa

Ingredients

Salmon Ingredients:

2- to 2 1/2-pound side of salmon

2 tablespoons olive oil

1 tablespoon ground sumac

2 teaspoons each: garlic powder and smoked paprika

1 1/2 teaspoon fine sea salt

3/4 teaspoon ground cumin

1/2 teaspoon each: dried oregano and black pepper

1 large avocado and rice, for serving

Citrus Cucumber Salsa Ingredients:

2 large (or 3 medium) navel oranges, peeled and finely diced

1 mini cucumber, finely diced

half of a small red onion, very thinly sliced

1/3 cup chopped cilantro

zest and juice of 1 small lemon (about 2 tablespoons juice)

fine sea salt and black pepper

Instructions

Prep the oven. Heat oven to 425°F. Line a large baking sheet with parchment paper.

Season the salmon. Lay the salmon flat on the baking sheet (skin-side down, if it has skin) and brush evenly with the oil. In a small bowl, whisk together the sumac, garlic powder, smoked paprika, salt, cumin, oregano and black pepper until evenly combined. Sprinkle the mixture evenly over the salmon, and gently use your hands to pat it down.

Cook the salmon. Bake for 12 to 15 minutes, or until the salmon reaches an internal temperature in the thickest part of 125°F and flakes easily. (I recommend measuring with a cooking thermometer.) Transfer the baking sheet to a wire rack and let the salmon cool for 5 minutes.

Make the citrus salsa. While the salmon bakes, gently toss the oranges, cucumber, red onion, cilantro, lemon zest and lemon juice together in a small bowl until combined. Taste and season with salt and pepper (or extra lemon, if needed) to taste.

Serve. Serve immediately over rice with avocado slices, topped with the citrus salsa and and an extra pinch of sumac, and enjoy!