Sumac-coated salmon with grapefruit salad

Cooking Fish Sumac-coated salmon with grapefruit salad

This Mediterranean-inspired salmon dish signals easy summer entertaining and a long, laidback alfresco lunch.

Lables: Low carb Low sodium Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Brush the fish fillets with oil. Combine sumac and cumin, then season and coat the fish in the spice mixture.
  2. Heat 1 tablespoon oil in a large frypan over medium heat. Cook fish for 2 minutes each side or until charred on the outside and almost cooked through, but still pink in the centre. Loosely cover with foil and set aside while you make the salad.
  3. Whisk lemon juice and remaining 2 tablespoons oil together and season. Place fruit and parsley in a bowl and toss with dressing. Serve fish with salad and lemon wedges.

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4 x 180g skinless salmon fillets, pin-boned
1/4 cup olive oil, plus extra to brush
2 tbsp sumac
1 tsp ground cumin
Juice of 1/2 lemon, plus wedges to serve
2 oranges, peeled, segmented
2 pink grapefruits, peeled, segmented
1 cup flat-leaf parsley leaves

Adv

Autors
Preparation time
20
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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