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Sumac-Rubbed Salmon Bowl

Here's how you make Sumac-Rubbed Salmon Bowl
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  • Servings: 4
  • Prep: 10m
  • Cook: 30m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 560 grams skin-on salmon (4 x 140 gram fillets)
  • 2 teaspoons ground sumac
  • 1 /4 cup olive oil (extra virgin)
  • Sea-salt flakes, to season
  • Freshly ground black pepper, to season
  • 1 leek, trimmed
  • 1 head broccoli, quartered
  • 1 /2 head cauliflower, finely chopped
  • 1 /4 cup hazelnuts, chopped (toasted, finely chopped)
  • 2 tablespoons pepitas, finely chopped
  • 2 carrots, peeled (large carrots)
  • 2 cucumbers (Lebanese cucumbers, halved, seeded)
  • 4 radish, finely sliced
  • 1 tablespoons mayonnaise (Japanese mayonnaise, Kewpie)
  • 2 limes whole (Juice of )
  • 2 tablespoons dried seaweed (crumbled, yaki nori sheets, available from the Asian aisle of supermarkets)
  • 2 teaspoons sesame seeds (toasted)
  • Lime wedges, to serve
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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