Wednesday, 27 December 2023 / Topics:
Ingredients: (Serves 4)
3 tablespoons sumac
Pinch of salt
600g salmon piece, skin off
2 tablespoons capers
2 tablespoons cornichons
½ bunch parsley
Zest and juice of 1 lemon
1 tablespoon olive oil, plus 1 tablespoon extra
1 peach, thinly sliced
1 zucchini, shaved
1 large handful rocket
1 shallot, finely sliced
½ bunch tarragon, leaves picked
100g feta, crumbled
2 tablespoons roasted almonds, roughly chopped
Method:
- Preheat oven to 190oC.
- Line a baking tray and place salmon on the tray. Cover the top side of the salmon with sumac and a pinch of salt. Bake in the oven for 10-15 minutes or until salmon is cooked to your liking.
- To make the dressing, combine capers, cornichons, parsley, lemon zest and half the juice in a small food processor. Blitz to combine then stir in 2-3 tablespoons of olive oil. Set aside.
- Meanwhile, combine peach, zucchini, rocket, shallot and tarragon and combine with dressing.
- Serve salmon with peach salad and top with almonds and feta.
