Sumac salmon with roast fennel and herb dressing

Name: Sumac salmon with roast fennel and herb dressing
Yield: 8
Ingredients: 1 tbs sumac; Finely grated zest and juice of 1 lemon; 2/3 cup (165ml) extra virgin olive oil; 8 x 150g salmon fillets (skin on); 4.00 garlic cloves, crushed; 1/2 cup (125ml) verjuice; 4 fennel bulbs, quartered lengthways; Micro coriander, to serve; 1/2 bunch flat-leaf parsley leaves finely chopped; 1/2 bunch lemon thyme, leaves chopped; 1/4 cup (60ml) extra virgin olive oil

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A nutritious salmon recipe from nutritionist and TV cook, Zoe Bingley-Pullin. It's not only healthy but bursting with flavour.

1 tbs sumac
Finely grated zest and juice of 1 lemon
2/3 cup (165ml) extra virgin olive oil
8 x 150g salmon fillets (skin on)
2 garlic cloves, crushed
1/2 cup (125ml) verjuice
4 fennel bulbs, quartered lengthways
Micro coriander, to serve

Herb dressing

1/2 bunch flat-leaf parsley leaves finely chopped
1/2 bunch lemon thyme, leaves chopped
2 garlic cloves, crushed
1/4 cup (60ml) extra virgin olive oil

Method

1.

To make the salmon, combine the sumac, lemon zest and juice, and 1/3 cup (80ml) oil in a bowl. Season, then add salmon llets and turn to coat.
2.

Cover and chill for at least 30 minutes to marinate. (Remove the salmon from the fridge at least 30 minutes prior to cooking.) Preheat the oven to 220°C.
3.

To make the fennel, combine the garlic, verjuice and remaining 1/3 cup (80ml) oil, in a bowl and season. Brush all over the fennel and place in an ovenproof dish. Roast for 50 minutes or until tender and slightly dark around the edges.
4.

Meanwhile, place a large frypan over medium-high heat. Cook the salmon, skin-side down, for 4-5 minutes until skin is golden, turn and cook for a further 2-3 minutes until the salmon is just cooked through. Set aside.
5.

For the dressing, combine all the ingredients in a bowl and season. Serve the salmon with fennel, micro coriander and drizzled with dressing.