Sumac Salmon Flatbreads w/ Charred Scallion Mayonnaise

Sumac Salmon Flatbreads w/ Charred Scallion Mayonnaise

Recipe Information

Servings: 6

Cook Time: 25 minutes

 

Ingredients

Sumac Salmon Skewers

  • 1 Salmon Fillet approx. 1.2kg (2.65 lbs), cut into 6 x 4cm (1.6 in) - wide fillets

  • 3 tbsp sumac

  • 1 tsp garlic powder

  • 2 tbsp Extra-Virgin Olive Oil

  • 6 metal skewers (or wooden skewers soaked in water)

Charred Scallion Mayonnaise

  • 1/2 bunch scallions

  • 1 cup mayonnaise

  • 2 tbsp Lemon Paste

  • 1 small garlic clove, minced

  • Pinch salt and pepper

To serve

  • 2 cups Sugar snap peas, trimmed and sliced

  • 2 cups arugula leaves

  • 1 lemon, to dress

  • 1 tbsp Extra-Virgin Olive Oil

  • 6 pitta bread, warmed

Directions

  1. Preheat the FORCE to high heat.

  2. Pat dry fish well with a paper towel and sprinkle over the sumac and garlic and drizzle over the oil. Rub Salmon with the sumac mixture and thread each fillet onto a skewer, lengthways.

  3. 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.

  4. Add the scallions 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 Scallion Mayonnaise.

  5. Add the sugar snap peas, arugula, lemon and olive oil to a bowl and toss gently to coat.

  6. Serve the warmed pitta breads with a dollop of Charred Scallion Mayonnaise, some green salad and the Sumac Salmon.

Recipe Note

As seen on Channel 10’sTaste of Australia with Hayden Quinn

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