Iraqi Salmon Recipe from Jake Makes It Easy
Jake makes two of his favorite super simple crowd-pleasers. First, Iraqi roast salmon slathered in a caramelized onion and tomato sauce that is packed with spice. This main dish is paired with a decadent fudgy date brownie.
Recipe by Jake Cohen on Jake Makes It Easy.
Executive produced by Rachael Ray. A Free Food Studios production.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 1 (6-ounce) can tomato paste
- 2 teaspoons finely grated lemon zest
- Kosher salt
- 1 (3-pound) whole side of salmon, skin-on
- 2 scallions, thinly sliced for garnish
- Lemon wedges, for serving
Directions
Preheat the oven to 475°F. Line a half sheet pan with aluminum foil.
In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring often, until softened and lightly caramelized, 8 to 10 minutes. Stir in the coriander, cumin, turmeric, and cayenne and cook, stirring continuously, until fragrant, about 1 minute.
Stir in the tomato paste and cook, stirring often, until well incorporated and caramelized to the color of rust, 3 to 4 minutes. Remove from the heat and stir in the lemon zest. Season with salt and let cool slightly.
Place the side of salmon on the prepared sheet pan, skin-side down (and arranged diagonally to fit, if necessary), and season with a heavy pinch of salt. Spread the tomato mixture over the top of the salmon in an even layer. Roast for 15 to 20 minutes, until the salmon is golden and reaches an internal temperature of 145°F. (If desired, broil the salmon for 2 to 3 minutes to get more color.)
Garnish the salmon with the scallions, then serve with lemon wedges.
