Salmon

Quick roasted salmon flatbreads

Name: Quick roasted salmon flatbreads
Yield: 4
Ingredients: 600g piece or 4 x 150g salmon fillets, skin on; 1 tsp each cumin and fennel seeds, roughly ground; 1 tsp smoked paprika; 1⁄4 cup (60ml) extra virgin olive oil; 4 flatbreads, warmed; 1 cup (250ml) thick Greek-style yoghurt; Micro coriander to serve (optional); 1⁄4 cup (60ml) white wine vinegar; 1 tsp caster sugar; 1 bunch radishes, thinly sliced; 4 cukes (baby cucumbers), thinly sliced

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Sep 05, 2016

Ready in minutes, this tasty salmon dish is super healthy and ever so easy to throw together after work.

600g piece or 4 x 150g salmon fillets, skin on
1 tsp each cumin and fennel seeds, roughly ground
1 tsp smoked paprika
1⁄4 cup (60ml) extra virgin olive oil
4 flatbreads, warmed
1 cup (250ml) thick Greek-style yoghurt
Micro coriander to serve (optional)

Quick pickle

1⁄4 cup (60ml) white wine vinegar
1 tsp caster sugar
1 bunch radishes, thinly sliced
4 cukes (baby cucumbers), thinly sliced

Method

1.

Preheat oven to 220°C. For the pickle, combine all the ingredients and 1 tsp salt in a bowl and set aside for 5 minutes to pickle.
2.

Meanwhile, place the salmon, skin side down, on a baking tray lined with baking paper.
3.

Combine the seeds, paprika and olive oil and brush over the salmon. Season with salt and roast for 8-10 minutes until almost cooked through. Rest, lightly covered in foil, for 5 minutes.
4.

Serve flaked salmon on the flatbreads topped with the pickle, yoghurt and micro coriander.