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Sumac & Oregano Roasted Salmon
Keeping it light? Upping your protein? Watching your sodium intake? This dish from Chef Akhtar ticks all the boxes, bringing fresh, feel-good balance to the table. Salmon is brushed in olive oil and dusted with sumac and oregano, then roasted until just charred. It lands next to a slow-braised mix of veggies, laced with preserved lemon and folded with chickpeas for a boost of fiber. A punchy Lebanese sauce, known as toum, ties everything together with a creamy, garlicky kick.
Nutritional facts
Protein
41g
Carbs
30g
Calories
710
Fat
49g
Ingredients
Canola and Olive Oil Blend, Mint, Black Pepper, Preserved Lemons, Lemon, Garlic, Canned Tomato, Oregano, Zucchini, Kosher Salt, Shallot, Balsamic Vinegar, Eggplant, Grapeseed Oil, Kale, Sumac, Canned Chickpeas, Lemon Juice, Salmon, Red Bell Pepper, Italian Parsley
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About Akhtar Nawab
Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab’s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s debut cookbook will be available August 2020.
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