- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 648.6
- Total Fat: 42.4 g
- Cholesterol: 118.4 mg
- Sodium: 1,001.0 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.0 g
- Protein: 54.3 g
Sumac & Lime Crushed Salmon w Fennel & Mint SaladSubmitted by: IMELDASHOEQUEEN
IntroductionFrom delicious From delicious
2 limes, rind finely grated & juiced
2 tsp sumac
1 tsp fennel seedsd, roasted & crushed
1 large red chilli, finely diced
1 bunch dill, finely sliced
20ml olive oil
20g fat reduced butter
1kg whole piece salmon fillet, skinned & pin-boned
300g marinated feta
6 medium ripe tomatoes
100g crushed green olives
Olive oil spray
1/2 bunch basil leaves
2 tsp sea salt
2 tsp caster sugar
FENNEL & MINT SALAD
1 large fennel bulb, thinly sliced
1 medium red onion, thinly sliced
1 bunch fresh mint, finely shredded
1 bunch dill, finely chopped
1 lime, juiced
50ml extra virgin olive oil
Sea salt to taste
1 tsp caster sugar
To make slow-roasted tomatoes, use a sharp knife to score the top of tomatoes slightly, then plunge into a pan of boiling water for about 3 minutes. Remove and plunge into ice-cold water. The skins should then come off easily. Cut in half lengthways and place cut side up in a deep baking tray. Add the olives, basil, sea salt, sugar and toss gently to combine. Generously spray with olive oil spray. Cover dish with foil and roast for 1-1 1/4 hours or until the tomatoes ve become slightly soft. Remove from oven and set aside,reserving cooking juices.
Combine lime rind and juice, sumac, fennel seeds, chillie and herbs in bowl.
Reduce oven temperature to 110C. Place the olive oil and the butter in aheavy-based frypan over high heat and quickly sear the salmon on both sides. Set aside to cool. Once cool, liberally coat with the spice mixture. Place on a rack and place over a baking tray in the oven for 45 minutes to an hour.
Place the fenne, red onion, mint, dill and lime juice in a large bowl. Drizzle with the olive oil and season with salt, pepper and sugar to taste. Place a scattering of the fennel salad on a serving plate, crumble over some of the feta, then flake the salmon into large pieces and place on top. Arrange the tomatoes around, drizzle with any pan juices from the tomatoes and finish with the remaining salad.
Number of Servings: 6
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.