Broiled Salmon with Zhoug Sauce Served Over Brown Rice & Carrots
Updated: Sep 12
No joke, this meal probably would have cost $40 at a fancy restaurant. But, I just made it for more than less than half that price! You deserve to make your own fancy dish at home and to romanticize your life. You don't need a reason to spoil yourself, you hear me? So tonight, I did just that. I made this delicious salmon dish with a homemade zhoug sauce. First off, I want to give full credit to my amazing aunt, Sanaa Abourezk for creating this flavorful sauce. She is a chef herself and owns a vegetarian, Middle Eastern restaurant in South Dakota! SO, you can see where I get my passion of food & health from!
Any who, If you've never heard of zhoug, it is a spicy, cilantro-based sauce that is originally from Yemen. It's used in Middle Eastern cuisine, and adds a kick flavor to anything! You can make it and use it in sandwiches as a spread, over chicken as a marinade, or even as a delicious topping over vegetables and starches. You are not only adding a spicy sauce to your meal, but also incredible ingredients for your health: Serrano peppers, parsley, cilantro, garlic, and lemon. Tonight, I chose to create this puree and drizzle it over broiled salmon, brown rice, and baby carrots. So, if I've convinced you to try this dish out, you should keep reading for the recipe! The dish LOOKS fancy, but the steps are so easy to follow!
PSA: I made more carrots than this, but for the picture, I only used 4.
Yields: 1 or 2 (one more piece of salmon and more carrots)
Prep time: 20 minutes
Total time: 45 minutes
This recipe is dairy free, gluten free, and pescatarian.
1. 1 piece of wild Atlantic salmon (or Coho)
2. 1 cup of brown rice
3. 1 bag of baby carrots (these are from Trader Joe's_
4. Extra virgin olive oil
5. Kosher salt
6. Freshly ground black pepper
1. 6 cloves of garlic
2. 1 cup of chopped cilantro
3. ½ cup of chopped parsley
4. Juice of 1 lemon
5. Two chopped Serrano peppers
6. ¼ cup of olive oil
7. 1/8th TSP ground cardamom
8. 1/8th TSP cumin
9. 1/8th TSP ground coriander
10. Salt to taste
1. First, preheat your oven to broil.
2. Take your salmon out and place it onto aluminum foil and then onto a baking pan.
3. Poke some holes into the salmon, drizzle on olive oil, and season with salt and black pepper to taste.
4. Now, grab your baby carrots and place them in the same pan. Drizzle on olive oil and salt to taste.
5. Broil in the oven until well-cooked. I say about 15-20 minutes.
6. While they are broiling, cook your 1 cup of brown rice until soft.
7. Now let's make the zhoug sauce. Place all of the ingredients into a food processor or blender. Puree.
8. Now, it's time to put it all together. Grab a serving bowl. Now grab a small bowl to add the brown rice in. Pat it down well and gently flip it over into the serving bowl. Next, place the carrots into the bowl just like the picture above. Then, add the salmon on top of the rice. Lastly, drizzle on the zhoug sauce to your liking.
If you are making this for 2 people, just grab another serving bowl and repeat. You will have enough carrots, rice, and zhoug sauce left over for 2. Just broil another piece of salmon.