Sumac-Rubbed Salmon Bowl
December 14, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- 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
Use a small sharp knife to score fillet flesh several times.
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.
Rub the leek and broccoli with another 1 tablespoon olive oil and season with salt and pepper.
Preheat a barbecue grill to medium and grill leek and broccoli for 10 minutes, turning until broccoli is lightly charred.
Set broccoli aside and continue cooking leek for a further 10 minutes, until blackened and tender.
Remove the charred outer layer of leek, then slice into rings.
Mix cauliflower, hazelnuts and pepitas in a large bowl and divide between serving bowls.
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.
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.
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.