Sumac-coated salmon with grapefruit salad

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

Recipe «Sumac-coated salmon with grapefruit salad» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.