Sumac Glazed Salmon with Balsamic Date Vinegar

Sumac Glazed Salmon with Balsamic Date Vinegar

This delish fish marinade is full of sweet & sour flavours. The tangy citrus flavour of sumac adds a wonderful depth and simply adding a dash of brown sugar balances the tartness from the Date Vinegar

Grilled fish is a staple in south Iran, where they use the date vinegar to help with caramelizing the surface of the fish when grilling.

You Will Need: 

- 1 Clove garlic, minced
- 2 Tbsp brown sugar
- Zest of 1 lemon
- 1 Tbsp sumac
- 1/4 Cup Date Vinegar
- 3 Tbsp olive oil
- 2-3 Pieces of sustainably caught salmon
- 2 Sliced spring onions
- A handful of chopped coriander
1- Gently stir together the garlic, sugar, zest, sumac, Date Vinegar, oil & half of the coriander to create the marinade.
2- Spread the marinade all over the fish. Cover and marinate in the fridge for 1 hour.
3- Bake or Grill for 10 minutes or until the fish is just cooked but still a little pink in the center.
4- Carefully transfer the fish to a board or serving platter, sprinkle with spring onion and the remaining coriander leaves, then serve with a wedge of lemon and a salad.

Watch & Cook Along With Gila:

Happy Feasting :)

Balsamic Date Vinegar 


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