Sumac-Rubbed Salmon Bowl
Recipe: #31071
December 14, 2018
Categories: Salads, Fish/Seafood Salad, Salmon, Broccoli Cauliflower, Japanese, Grilling (Outdoor), Salmon Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.