Sumac Salmon with Watermelon Radish Salad
Serves 4
Time 45 minutes plus pickling
Ingredients
4 x 140g pieces salmon or ocean trout, wild caught
4 tsp sumac
3 cups rocket leaves
1 medium watermelon radish, or 2-3 French radish if watermelon radish not in season
1 cup mint leaves, picked
2 cups watermelon, sliced into triangles
3 tbsp chopped pistachios
4 slices sourdough bread
Extra virgin olive oil
Sea salt and black pepper
Pickled fennel
1 medium bulb fennel, stalks trimmed, bulb finely sliced
½ cup apple cider or white wine vinegar
½ cup boiling water
1 tsp salt
1 tsp raw sugar (optional)
Dressing
2 tsp pomegranate molasses
3 tbsp extra virgin olive oil
2 tsp red wine vinegar
2 tsp honey
Method
Start by making the pickled fennel. Combine apple cider vinegar, water, salt and sugar in a container (with lid). Add finely sliced fennel and set aside for 20 minutes whilst making the remainder of your ingredients.
Give each salmon fillet at light spray or rub with extra virgin olive oil, season with salt and pepper then sprinkle with sumac. Brush or spray the sourdough on each side with extra virgin olive oil and sprinkle with salt.
If using an oven, heat to 200°C and line a baking tray with greaseproof paper. Alternatively line your air fryer. Once the fennel is close to finishing its quick pickle, pop the salmon fillets, flesh side up, into the oven for 8-10 minutes, or air fryer 4-6 minutes (adjust cook time according to thickness or weight of salmon) and toast the sourdough in the oven for 4-5 minutes or under the grill, then allow to cool.
To make the salad, add rocket to a serving bowl, followed by the finely sliced watermelon radish, torn mint leaves and about 1/2 cup pickled fennel. Gently toss, then arrange the watermelon pieces around the salad. (If you toss the watermelon initially it will likely fall apart and present very differently.) Whisk together the ingredients for the dressing and drizzle over the top. Sprinkle with pistachios, season and serve with salmon fillets and crostini.