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
- 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.
- For the fattoush salad, combine all the remaining ingredients in a bowl, season and toss to combine. Serve immediately with the salmon.
Recipe adapted from taste.com.au
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