Maple Sumac Baked Salmon with Shiitake Mushrooms
Staghorn Sumac is a native plant that everyone should know about and have in their spice cabinet. Abundant in Western North Carolina, it can be harvested in the fall. It is the basis for Sumac Lemonade and has many other delicious applications. It is widely used in Mediterranean cooking and imparts a unique and delicious savory rich lemon flavor to dishes due to high levels of oxalic acid. It is paired here with maple syrup to create a sweet and savory combination that is spectacular, in my humble opinion. This recipe features all the herbs currently growing in the garden, wild Alaskan Salmon, and our Shiitake mushrooms.
Ingredients
1 lb Wild Alaskan Salmon
1/2 lb Shiitake Mushrooms: de-stemmed & sliced
1/3 cup Maple Syrup
2 teaspoons Ground Sumac
2 oz Fresh Oregano
2 oz Fresh Thyme
3 large cloves Garlic: minced
4 tablespoons Olive Oil
1/2 teaspoon Sea Salt
& Salt to Taste
Glass Baking Dish
Prep Time: 15 minutes
Marinade: 30 minutes
Bake: 15-20 Minutes, Until Flakey or Preferred Texture
1. Mix 1 & 1/2 cloves of minced garlic, 1 oz of oregano, 1 oz of thyme, 2 tablespoons olive oil, 1/3 cup maple syrup, 1/2 teaspoon sea salt and sumac
2. Cut Salmon into 4 pieces and coat turning flesh side down into glass baking dish allowing it to marinate in fridge for 30 minutes
3. Preheat oven to 400 degrees Fahrenheit
4. Toss sliced Shiitakes with remaining thyme, oregano, olive oil, garlic & a pinch of salt
5. Lay mushrooms in the bottom of the baking dish and place salmon, skin side down, on top of the mushrooms
6. Bake in the oven for 20 minutes or until fish texture is flaky
7. Serve alone, with roasted vegetable, a grain or a dressed salad
It is great warm or chilled and you can use the same ingredients, adding some Apple Cider Vinegar, to create a maple sumac vinaigrette for the salad greens.
8. Enjoy!!