Salmon grilled with sumac and fennel crumbs

Salmon grilled with sumac and fennel crumbs

By
From
Arabesque
Photographer
William Meppem

These days salmon has lost its cachet as a true gourmet food as it is widely farmed, relatively cheap and readily available. Sadly though, the farmed variety lacks the flavour of its wild cousins, and we are always looking for interesting ways to liven it up. As salmon is a dense, oily fish it benefits from being matched with robust flavours. Baking salmon medallions in this tangy crumb is surprisingly simple and effective.

Ingredients

Quantity Ingredient
Crumbing mix

Salmon

Quantity Ingredient
4 salmon fillets, skinned
1/4 teaspoon salt
pepper
40ml olive oil
1 teaspoon dijon mustard

Fennel-mint salad

Quantity Ingredient
1 medium fennel bulb, cored and very finely sliced
2 purple shallots, very finely sliced
1/3 cup mint leaves
1/3 cup parsley leaves
1 ripe tomato, de-seeded and sliced
1/2 teaspoon dried mint
1/2 lemon, juiced
75ml extra-virgin olive oil
1/2 teaspoon sumac
salt and pepper

Method

  1. Preheat the oven to maximum heat.
  2. Lightly season the salmon fillets. In a heavy-based oven-proof pan, heat the olive oil and sauté the salmon pieces (skin side up) for 30–40 seconds, moving constantly so they don’t stick. Turn and sauté for a further 30 seconds.
  3. Remove the pan from the heat, brush each salmon fillet with the mustard and sprinkle over a 1/2 cm layer of the crumbing mix, packing it on neatly.
  4. Place the pan on the top shelf of the oven and cook for 3 minutes for medium– rare, or longer as desired. Remove from oven and allow to rest in a warm spot for 4–5 minutes.
  5. To make the fennel-mint salad, put all the ingredients into a large mixing bowl and toss together. Divide the salad between 4 plates and top with a piece of salmon.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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