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Sumac Salmon with Fattoush

Sumac salmon with fattoush



Olive oil spray

4 x 160g pinboned portions, skin on

1 t sumac

1 t Opito Bay smoked chilli sea salt

1 green capsicum, chopped

1 cucumber, chopped

3 large ripe tomatoes, chopped

1 small red onion, finely chopped

2 T roughly chopped flat-leaf parsley

2 pita bread rounds, toasted, torn into bite-sized pieces

1 ½ T extra virgin olive oil

1 ½ T white wine vinegar



  1. Spray a frypan with oil and heat over medium-high heat. Season fish with Opito Bay salt and sprinkle with sumac. Cook skin-side down for 4 minutes or until crisp. Turn and cook for a further 2-3 minutes until cooked but still pink in centre. Set aside to rest while you make the salad.
  2. For the fattoush salad, combine all the remaining ingredients in a bowl, season and toss to combine. Serve immediately with the salmon.


Serves 4.

Recipe adapted from


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