Ingredients

The following ingredients have 4 Servings
  • 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 <br><strong><br>Mint and pea salad</strong><br>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

Instruction

  • <p>In a spice grinder, grind zest and fennel seeds, then combine with sumac.</p> <p>Preheat oven to 250°C.</p> <p>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.</p> <p>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.</p> <p>Set salmon aside to rest for 3 minutes. Serve with a lime cheek, flat bread and mint and pea salad.</p> <p><strong>Mint and pea salad</strong></p> <p>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.</p> <p>Combine yoghurt, lime juice and olive oil, and season with salt and pepper.</p> <p>Drizzle salad with dressing and sprinkle with sumac to serve.</p>