Enjoy this simple baked salmon. The seasoning makes it “lemony”, but doesn’t add acidity! It’s a great choice for those managing their GERD.
When I was first diagnosed with acid reflux, I knew I had to give up citrus. And that included most of what I was accustomed to using in my meals. I used lemons for almost everything, from chicken and fish to tangy salad dressings. And without this option, I thought I’d lose one of my go-to flavor options. But luckily, I discovered Sumac – a crimson spice that adds not only a lemony appeal but a bit of saltiness as well (so you can skip the salt or just use less).
So off I went to amazon to purchase this ideal spice for me. And I keep it stocked in my cupboard for many a dish, from seasoning my avocado to adding a lemony zest to my yogurt-based coleslaws, and of course my fish/poultry dishes.
Here’s the recipe!
Sumac Seasoned Salmon
Ingredients
- 2 filets of salmon
- 2 teaspoons avocado or olive oil
- 1 tsp Sumac divided
Instructions
- Line a baking pan with parchment or foil.
- Preheat oven to 400ºF.
- Rinse and pat dry salmon filets.
- Place in a ziplock bag.
- Add oil and 1/2 tsp Sumac.
- Shake until well coated.
- Place filets onto lined pan.
- Sprinkle remaining Sumac onto fillets.
- Baked for 12-15 minutes until flesh starts to flake.
- Remove from oven and keep it pan, it will continue to "cook".
- Do not overcook, otherwise it won't be moist.
If you want to batch cook, to have leftovers for another meal, enjoy it in a Taco (see pic below). Salmon can be enjoyed in a variety of ways!!
Stay tuned for SALMON TACOS (acid watcher friendly) in upcoming post!
