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Sumac-coated salmon with grapefruit salad

Name: Sumac-coated salmon with grapefruit salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 4 x 180g skinless salmon fillets, pin-boned; 1/4 cup (60ml) olive oil, plus extra to brush; 2 tablespoons sumac; 1 teaspoon ground cumin; Juice of 1/2 lemon, plus wedges to serve; 2 oranges, peeled, segmented; 2 pink grapefruits, peeled, segmented; 1 cup flat-leaf parsley leaves

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20m

05m

Sumac-coated salmon with grapefruit salad

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This Mediterranean-inspired salmon dish signals easy summer entertaining and a long, laidback alfresco lunch.

4 x 180g skinless salmon fillets, pin-boned
1/4 cup (60ml) olive oil, plus extra to brush
2 tablespoons sumac
1 teaspoon ground cumin
Juice of 1/2 lemon, plus wedges to serve
2 oranges, peeled, segmented
2 pink grapefruits, peeled, segmented
1 cup flat-leaf parsley leaves

Method

1.

Brush the fish fillets with oil. Combine sumac and cumin, then season and coat the fish in the spice mixture.
2.

Heat 1 tablespoon oil in a large frypan over medium heat. Cook fish for 2 minutes each side or until charred on the outside and almost cooked through, but still pink in the centre. Loosely cover with foil and set aside while you make the salad.
3.

Whisk lemon juice and remaining 2 tablespoons oil together and season. Place fruit and parsley in a bowl and toss with dressing. Serve fish with salad and lemon wedges.