Lime and sumac salmon with mint and pea salad

Name: Lime and sumac salmon with mint and pea salad
Cook time: 30 min
Yield: 1
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 salad1 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

Kate Gibbs

May 28, 2012

easyTime:< 30 minsServes:1

Robust flavours in the fennel spice mix are the perfect match for this gorgeous oily fish.

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.