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Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

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Persian Sumac-Grilled Sockeye Salmon

Sumac-lemon sockeye salmon cooks quickly on the grill and pairs with cooling Shirazi cucumber salad and golden turmeric rice for a fresh Washington summer dinner.

Generated image of the dish

Ingredients

  • Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)
    12 ounces, cut into 2 fillets $14.99
  • Cucumber
    1 medium, finely diced $0.89
  • Fresh Roma Tomato
    1 medium, finely diced $1.49
  • Private Selection® Walla Walla Sweet Onions
    1/4 cup, finely diced $3.99
  • Parsley
    1/4 cup, chopped $1.29
  • Fresh Organic Lemon
    3 tablespoons juice, from about 1 lemon $1.29
  • Kroger® Jasmine Rice
    1/2 cup dry $3.89
  • Water
    3/4 cup
  • Extra-virgin olive oil
    2 tablespoons
  • Garlic
    1 clove, minced $0.79
  • Honey
    1 teaspoon
  • Ground sumac
    1 1/2 teaspoons
  • Ground turmeric
    1/4 teaspoon
  • Ground cumin
    1/4 teaspoon
  • Kosher salt
    3/4 teaspoon
  • Black pepper
    1/4 teaspoon
  • Chateau Ste. Michelle Sauvignon Blanc Washington White Wine
    1 bottle, well chilled $9.99

Instructions

  1. Preheat a grill to medium-high, about 425°F, for 10 minutes. Meanwhile, finely dice 1 medium cucumber, 1 medium Roma tomato, and 1/4 cup Walla Walla sweet onion; chop 1/4 cup parsley and mince 1 garlic clove.
  2. Rinse 1/2 cup jasmine rice. Combine the 1/2 cup rinsed jasmine rice, 3/4 cup water, 1 teaspoon olive oil, 1/4 teaspoon turmeric, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and keep covered for 5 minutes.
  3. Mix 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon honey, 1 teaspoon sumac, 1/4 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Coat 12 ounces sockeye salmon with the mixture.
  4. Combine 1 diced cucumber, 1 diced Roma tomato, 1/4 cup diced Walla Walla sweet onion, and 1/4 cup chopped parsley with 2 tablespoons lemon juice, 1/2 teaspoon sumac, and 1/4 teaspoon kosher salt; let the salad stand for 10 minutes.
  5. Clean and oil the grill grates, then grill the two 6-ounce salmon fillets skin-side down for 4 to 5 minutes. Turn and grill for 2 to 3 minutes, until the centers reach 145°F; transfer the two 6-ounce salmon fillets to a plate and rest for 3 minutes.
  6. Fluff the approximately 1 1/2 cups turmeric rice with a fork, then gently toss the approximately 2 cups cucumber salad once more.
  7. Plate 1 grilled salmon fillet per person with about 3/4 cup turmeric rice and 1 cup cucumber salad.

Total time: 40 minutes

Estimated cost: $15–$18 for 2 servings

Health notes: Approximately 670 calories per serving, with about 40 grams protein, 48 grams carbohydrates, and heart-healthy omega-3 fats.

Drink pairing: A chilled Sauvignon Blanc complements the lemony salmon, fresh herbs, and crisp cucumber.

Wine picks:

  • Chateau Ste. Michelle Sauvignon Blanc Washington White Wine $9.99 1 bottle, well chilled
  • Kim Crawford Sauvignon Blanc Marlborough $13.99 1 bottle, well chilled

Why it works: The salmon’s sumac and lemon, along with the cooling cucumber-herb salad, call for a chilled, high-acid Sauvignon Blanc. These bottles add citrus and herbal lift while staying crisp against the grilled fish and turmeric rice.

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You asked

Jaine Laura lee sauv blanc work well here or would Culloden or Matthew's be better

Careme

Jaine Laura Lee Sauvignon Blanc should work best here. Its bright citrus, herbal notes, and acidity will complement the sumac, lemon, cilantro, and cucumber while balancing the salmon. Matthews would be a close second, especially if you prefer a slightly rounder, fruitier style. Choose Culloden if it’s the driest and most mineral-driven of the three. Serve well chilled, around 45–50°F.

You asked

Sorry I meant cilantro instead of parsley

Careme

Yes—replace the 1/4 cup chopped parsley with 1/4 cup chopped cilantro. It will taste brighter and slightly less traditionally Persian, but it pairs well with the sumac, lemon, cucumber, and grilled salmon.

You asked

Can I use parsley instead of cilantro?

Careme

Yes. Parsley works very well here—and the recipe already calls for 1/4 cup chopped parsley. Use flat-leaf parsley if available; it suits the Persian-style cucumber salad and gives a fresh, clean flavor without cilantro’s intensity.

Recipe score: 9/10

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