My Mother-In-Law's Iraqi Roasted Salmon

today.com

Susan

3 tablespoonsextra-virgin olive oil

2 medium yellow onions, minced

2 scallions, white and green parts separated and thinly sliced

2 teaspoonsground coriander

1 teaspoonground cumin

1 teaspoonground turmeric

½ teaspooncayenne pepper

1 (6-ounce) cantomato paste

2 teaspoonsfinely grated lemon zest

kosher salt

1 (3-pound) whole side of salmon, skin-on

lemon wedges, for serving

This dish is truly an awakening of flavor. I learned the recipe via detailed phone calls with my mother-in-law describing this dish that she swears is her most popular entertaining dish ever. Smothered in onions and caramelized tomato paste, the salmon sings with bright acidity from lemon and heat from Iraqi curry powder (which I've simplified here with coriander, cumin, turmeric, and cayenne). It's just as easy as it is popular, so get ready to join the fan club!: subheading: This dish is truly an awakening of flavor. I learned the recipe via detailed phone calls with my mother-in-law describing this dish that she swears is her most popular entertaining dish ever. Smothered in onions and caramelized tomato paste, the salmon sings with bright acidity from lemon and heat from Iraqi curry powder (which I've simplified here with coriander, cumin, turmeric, and cayenne). It's just as easy as it is popular, so get ready to join the fan club!:

subheading: TECHNIQUE TIP: You can make the tomato sauce up to 3 days in advance, so you just have to spread on your salmon and roast before serving!:

SWAP OPTION: You can use a whole salmon plank, or filets, or even use this tomato sauce on another protein like chicken or tofu!

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