Sumac Salmon Flatbreads w/ Charred Spring Onion Mayonnaise
Grace Thomas
Rated 5.0 stars by 1 users
Servings
6
Cook Time
25 minutes
Ingredients
-
1 Huon Salmon Fillet (about 1.2kg), cut into 6 x 4cm-wide fillets
-
3 tbsp sumac
-
1 tsp garlic powder
-
2 tbsp Squeaky Gate The All Rounder Extra-Virgin Olive Oil
-
6 metal skewers (or wooden skewers soaked in water)
-
1/2 bunch spring onions
-
1 cup mayonnaise
-
1 small garlic clove, minced
-
Pinch salt and pepper
-
2 cups Sugar snap peas, trimmed and sliced
-
2 cups rocket leaves
-
1 lemon, to dress
-
1 tbsp Squeaky Gate The All Rounder Extra-Virgin Olive Oil
-
6 pitta bread, warmed
Sumac Salmon Skewers
Charred Spring Onion Mayonnaise
To serve
Directions
Preheat the FORCE to high heat.
Pat dry fish well with a paper towel and sprinkle over the sumac and garlic and drizzle over the oil. Rub Huon Salmon with the sumac mixture and thread each fillet onto a skewer, lengthways.
Place the salmon skewers onto the Force grill plates and cook for 3-4 minutes on each side, or until cooked to your liking. Transfer to a plate to rest.
Add the spring onions to the FORCE grill and cook, turning for 4 minutes until wilted and slightly charred. Allow to cool, then roughly chop and place into a bowl with the remaining ingredients for the Charred Spring Onion Mayonnaise.
Add the sugar snap peas, rocket, lemon and olive oil to a bowl and toss gently to coat.
Serve the warmed pitta breads with a dollop of Charred Spring Onion Mayonnaise, some green salad and the Sumac Salmon.