Mediterranean Salmon Recipe

Prepare and marinate salmon

Pat salmon fillets dry with paper towels. In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp oregano, 1 tsp cumin, 1 tsp paprika, 1 tsp ground coriander, 1 tsp sumac, 3 tsp kosher salt, and 1 tsp black pepper. Brush or rub the spice-oil mixture evenly over both sides of the salmon. Let marinate at room temperature for 15 minutes (or refrigerate up to 30 minutes).

Cook salmon

Preheat oven to 400°F (200°C). Heat an ovenproof skillet over medium-high heat and add 1 tbs olive oil. When shimmering, place salmon skin-side down (if skin on) and sear undisturbed 2-3 minutes until golden. Flip and sear the other side 45–60 seconds. Transfer skillet to the oven and roast 5–8 minutes more, or until internal temperature reaches 125–130°F for medium-rare to 140°F for well done and flesh flakes easily. Remove from oven and let rest 3 minutes. Sprinkle an additional pinch of sumac over the top before plating, if desired.

Prepare the cucumber by grating, then squeeze out excess moisture using a clean towel or paper towels until dry. In a bowl, combine 1 cup Greek yogurt, 0.5 cup grated cucumber, 0.5 tsp minced garlic, 1 tbs lemon juice, 1 tsp olive oil, 1 tbs chopped dill (or mint), 0.5 tsp salt, and 0.25 tsp black pepper. Stir until smooth and chill in refrigerator while preparing other components so flavors meld.

Cook orzo

Bring a pot of salted water to a boil. Add 1 cup orzo and cook according to package directions until al dente (about 8–10 minutes). Drain and rinse briefly under cold water to stop cooking and cool. Drain well and transfer to a mixing bowl.

Assemble salad

To the cooled orzo add 1 cup halved cherry tomatoes, 0.75 cup diced cucumber, 0.25 cup finely diced red onion, 0.5 cup halved Kalamata olives, 0.5 cup crumbled feta, and 2 tbs chopped parsley. In a small bowl whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1 tsp lemon zest, 0.5 tsp salt, and 0.25 tsp black pepper. Pour dressing over orzo mixture and toss gently to combine. Taste and adjust seasoning. Chill or serve at room temperature.

Place 0.5 cup hummus on the plate (or in a small ramekin). Drizzle with 1 tsp olive oil and sprinkle 0.5 tsp sumac and 1 tbs chopped parsley over the hummus. Arrange lemon wedges on the plate.

On each plate spoon a portion of tzatziki (about 2–3 tbs) slightly to one side and a mound of Greek orzo salad (about 3/4 cup). Place the cooked 6 oz salmon fillet atop or beside the orzo. Add a dollop of hummus with the sumac garnish. Finish with an extra sprinkle of sumac over the salmon, a drizzle of olive oil if desired, and a lemon wedge. Serve immediately.