Ingredients
- grated zest of ½ lime
- 1 tsp fennel seeds
- ½ tsp ground sumac
- 200g salmon fillet, skin on
- salt and pepper
- 1 tsp extra virgin olive oil, plus extra for brushing
- lime cheek and grilled flat bread (optional), to serve
Mint and pea salad
1 handful mint leaves - 1-1½ cups frozen peas
- 1 handful watercress leaves and baby herbs
- 1 tbsp yoghurt
- 1 tbsp lime juice
- 1 tsp olive oil
- salt and pepper
- ½ tsp ground sumac
Method
In a spice grinder, grind zest and fennel seeds, then combine with sumac.
Preheat oven to 250°C.
Season salmon well and coat with olive oil. Pan-fry salmon in a pan over a high heat, skin-side down, for 2 minutes or until crisp.
Turn and sear other side for 10 seconds. Brush salmon lightly with extra olive oil, coat with spice mix and bake, skin-side down, in oven for 3-4 minutes.
Set salmon aside to rest for 3 minutes. Serve with a lime cheek, flat bread and mint and pea salad.
Mint and pea salad
Blanch peas in a small saucepan of salted boiling water for 3 minutes or until just tender. Drain and toss with mint, watercress and herbs.
Combine yoghurt, lime juice and olive oil, and season with salt and pepper.
Drizzle salad with dressing and sprinkle with sumac to serve.
