Sumac & Lime Crushed Salmon w Fennel & Mint Salad

Sumac & Lime Crushed Salmon w Fennel & Mint Salad
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Nutritional Info
  • 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

View full nutritional breakdown of Sumac & Lime Crushed Salmon w Fennel & Mint Salad calories by ingredient
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From delicious From delicious
Number of Servings: 6


    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

    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


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.

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