Sumac-Rubbed Salmon Bowl

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (402.8 g)
  • Calories 283.1
  • Total Fat - 9.2 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 65.3 mg
  • Sodium - 199.1 mg
  • Total Carbohydrate - 19.5 g
  • Dietary Fiber - 4.7 g
  • Sugars - 6.2 g
  • Protein - 32.9 g
  • Calcium - 105 mg
  • Iron - 2.3 mg
  • Vitamin C - 51.1 mg
  • Thiamin - 0.3 mg

Step 1

Use a small sharp knife to score fillet flesh several times.

Step 2

Mix sumac in a small bowl with 1 tablespoon olive oil and a generous amount of salt and pepper and rub onto the salmon fillets and set aside.

Step 3

Rub the leek and broccoli with another 1 tablespoon olive oil and season with salt and pepper.

Step 4

Preheat a barbecue grill to medium and grill leek and broccoli for 10 minutes, turning until broccoli is lightly charred.

Step 5

Set broccoli aside and continue cooking leek for a further 10 minutes, until blackened and tender.

Step 6

Remove the charred outer layer of leek, then slice into rings.

Step 7

Mix cauliflower, hazelnuts and pepitas in a large bowl and divide between serving bowls.

Step 8

Use a julienne peeler or spiraliser to make noodles from carrots and cucumbers and arrange on top of cauliflower mixture and finish with broccoli, leek and radishes.

Step 9

Cook salmon on the barbecue grill on medium heat for 3 minutes each side, until cooked to taste and then flake salmon into large chunks and arrange on top of salad bowls.

Step 10

Whisk mayonnaise and lime juice together in a small bowl and drizzle over salmon salads and scatter with seaweed and sesame seeds and serve with lime wedges.

Tips & Variations


No special items needed.

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