Cook Time: 25 minutes
Servings: 6
Sumac Salmon Flatbreads w/ Charred Scallion Mayonnaise as seen on Channel 10’s Taste of Australia with Hayden Quinn
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
Method
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.