Sumac & Lime Crushed Salmon w Fennel & Mint Salad
- Number of Servings: 6
Ingredients
2 limes, rind finely grated & juiced2 tsp sumac1 tsp fennel seedsd, roasted & crushed1 large red chilli, finely diced1 bunch dill, finely sliced20ml olive oil20g fat reduced butter1kg whole piece salmon fillet, skinned & pin-boned300g marinated fetaSOLW-ROASTED TOMATOES6 medium ripe tomatoes100g crushed green olivesOlive oil spray1/2 bunch basil leaves2 tsp sea salt2 tsp caster sugarFENNEL & MINT SALAD1 large fennel bulb, thinly sliced1 medium red onion, thinly sliced1 bunch fresh mint, finely shredded1 bunch dill, finely chopped1 lime, juiced50ml extra virgin olive oilSea salt to taste1 tsp caster sugar
Preheat oven to 130C.
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.
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.
Nutritional Info 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
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