Fresh Salmon with Sumac
Top with yoghurt, lime juice and grated lime zest.
Sumac is a tart purple savoury tangy citric flavoured spice from the Middle East. It's delicious and goes well with all sorts of things including meat and fish. Here we simply coat fresh Salmon with it, grill it in a pan and finish in the oven.
Ingredients
Salmon
- 150g fresh Salmon per person - boned and skin removed
- Sumac to coat - about 2 tsp per 150g fillet
Sauce
- 1/2 cup unsweetened yoghurt
- Juice and zest of 1 lime
Method
- Coat Salmon all over with Sumac.
- Cook in med hot pan with olive oil for 2 mins on each side.
- Finish cooking in oven at 150 degrees for 10 mins.
- After it is cooked let it cool for 5 mins and serve it warm either as whole pieces or roughly pulled apart. Top with yoghurt and lime and grated lime zest.
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I did make a few changes because I'm not too keen on sumac and I didn't have a lime. :-) I crushed cornflakes with garlic powder and black pepper coated the salmon in that before cooking. Yoghurt and fresh lemon juice with a little garlic. Served with Lebanese cucumber and fresh, crispy salad. Lynda
