Atlantic salmon grilled with fennel, lime and sumac

Atlantic salmon grilled with fennel, lime and sumac

By
From
Moorish
Serves
4
Photographer
Mark Roper

The citrussy tang of lime and sumac and the zing of chilli are really good with the oiliness of the fish. Drying the zest makes it easier to mix in with the other spices.

Spice mix

Ingredients

Quantity Ingredient
2 limes, finely grated and zested
1/2 teaspoon chilli powder
1 teaspoon fennel seeds, lightly roasted and crushed
2 teaspoons sumac
600g salmon fillet, skin on, cut from the centre
2 tablespoons extra virgin olive oil
salt and pepper

Salad

Quantity Ingredient
fennel, thinly sliced
1 purple onion, thinly sliced
1/2 teaspoon dried mint
60ml extra virgin olive oil
1/2-1 lime, juiced
100g fetta

Method

  1. To make the spice mix, dry the lime zest overnight, or put in a very low (about 75°C) oven for 30 minutes. (This intensifies the lime flavour.) Mix the lime zest with the chilli powder, fennel seeds, sumac and salt and pepper.
  2. Preheat the oven to 120ºC.
  3. Brush the salmon all over with olive oil. Season the flesh with salt and pepper and sprinkle generously with the spice mix. Wrap in baking paper and transfer to a baking tray, skin-side down. Cook for 7 minutes then turn over and cook for another 6 minutes. This will be enough to cook the salmon rare to medium-rare.
  4. To make the salad, mix together the fennel, onion and dried mint. Whisk together the olive oil and lime juice and season with salt and pepper. Dress the salad and crumble over the fetta.
  5. For an attractive presentation, transfer the salmon to a large platter and unwrap it at the table.
Tags:
Malouf
Greg
Lucy
Moorish
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