Crispy skinned salmon with sumac and citrus salad
Sumac is a Middle Eastern spice with a citrus tang to it and is readily available at most delis and gourmet food shops.
4 x 120g fillets of salmon
1 teaspoons sumac
1 tablespoon light olive oil
Salt and freshly ground black pepper
Pre heat the oven to 180°C.
Place the fillets of salmon skin side up on a plate and wipe the skin dry with kitchen paper and place into the fridge for a couple of hours uncovered to dry the skin.
When ready to cook heat a suitable size oven proof fry pan. When the pan is hot add the oil.
Sprinkle some sumac over the flesh side only of the salmon.
Season the skin with a little salt and place skin side down into the pan for 2- 3 minutes, or until you begin to see the side of the skin beginning to brown.
Gently turn over the fillets and place into the preheated oven for 6-8 minutes depending on the size.
Serve skin side up!
3 tablespoons olive oil
1 tablespoon orange juice
1 teaspoon French mustard
Salt & freshly ground black pepper
4 cups mixed salad leaves
2 oranges peeled and segmented
2 tomatoes cut into 8ths and deseeded
Mix together the olive oil, juice, mustard and a little seasoning.
Toss the salad leaves well in half of the dressing and place in to a serving bowl.
Mix the oranges and tomatoes in the rest of the dressing and scatter on top of the leaves.
Robert Wooller is a regular guest chef at The Neff Market Kitchen
For cooking classes, product demonstrations and recipe writing contact Robert on 0419 818161 or firstname.lastname@example.org