Iraqi roasted salmon with tomato and lemon from Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch (page 166) by Jake Cohen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • delonwheels on May 19, 2025

    I wanted to love this but the spread was not very good. It was so thick it wouldn't spread and the flavor was unpleasant. The seasonings are great but the tomato paste is... pasty. I like what tomato paste adds to sauces but on its own there's just something off-putting about the texture and flavor. It needed to be diluted. I think if the sauces can be fixed this will be a great recipe though. Next time I'll try mixing in some crushed fresh tomatoes to thin it out.

  • GingerFoodLovers on June 17, 2024

    This is one of our favorite ways to make salmon. The topping is intensely flavorful, sharp, and "deep"--a great complement to the fattyness of the salmon. If the topping seems too thick to spread, add a little water, oil, or lemon juice, any of which will help thin it out and will bake away in the last step.

  • jenburkholder on January 08, 2024

    I was really excited to make this given his write-up in the headnotes, but found it to be only okay. The topping was thick, didn't spread well, and to me didn't improve the normal salmon flavor. Would not repeat.

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