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Sumac-Rubbed Salmon Bowl

Created by ImPat on December 14, 2018

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

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.