Recipe

Sumac salmon with pickle and turmeric

Light and delicious, this sumac salmon dish with pickle and turmeric is sure to be a hit. Sumac is also a powerhouse in terms of health benefits, so all the more reason to go for seconds!

  • 45 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

  • 1/2 cup wild rice, rinsed
  • 1 litre water
  • 1/2 cup basmati rice, rinsed
  • 1 1/2 tablespoon olive oil
  • 1 bunch asparagus, trimmed
  • 4 160g salmon fillets, skin on, pin-boned
  • 1 tablespoon ground sumac
  • 1 tablespoon white or black sesame seeds
  • salt and black pepper
  • 2 cup finely shredded red or green cabbage
Quick beetroot pickle
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon unrefined sugar
  • 1/4 teaspoon sea salt flakes
  • 1 beetroot, grated
Turmeric dressing
  • 1/3 cup hulled tahini
  • 1/3 cup warm water
  • 1/4 cup lemon juice
  • 2 teaspoon honey
  • 1/2 teaspoon ground turmeric

Method

  • 1
    Place wild rice and the water in a saucepan; bring to the boil over high heat. Reduce heat to low; cook, covered, for 30 minutes.
  • 2
    Meanwhile, make Quick beetroot pickle and Turmeric dressing (see below).
  • 3
    Add basmati rice to wild rice; cook, covered, for a further 12 minutes or until rice is tender. Drain.
  • 4
    Heat 1 tablespoon of the oil in a heavy-based frying pan over medium-high heat. Cook asparagus for 1 minute each side or until just tender. Transfer to a plate.
  • 5
    Rub salmon with remaining oil and half each of the sumac and sesame seeds; season. Add salmon to same pan; cook, skin-side down, pressing firmly, for 2 minutes. Turn and cook for a further 2 minutes or until cooked to your liking.
  • 6
    Divide rice mixture, cabbage, asparagus, Quick beetroot pickle and salmon among bowls. Drizzle the salmon with the Turmeric dressing, then sprinkle with the remaining sumac and sesame seeds. Serve straight away.
Quick beetroot pickle
  • 7
    Stir vinegar, sugar and salt in a bowl until sugar dissolves. Add beetroot; toss to coat. Stand and allow to pickle for 30 minutes before using.
Turmeric dressing
  • 8
    Combine all the ingredients in a small jug or bowl; season to taste. Adjust the consistency of the dressing with a little more warm water, if needed.

Notes

• Turmeric dressing can be made up to 3 days ahead; store in a sealed glass jar in the fridge. • If asparagus is unavailable, serve with steamed green beans.