6 servings · Appetiser · Entrée · FORCE™ · Intermediate · Seafood · Starter · Under 1 Hour ·

Sumac Salmon Flatbreads w/ Charred Spring Onion Mayonnaise

Sumac Salmon Flatbreads w/ Charred Scallion Mayonnaise

Hayden Quinn

Servings

6

Cook Time

25 minutes

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

    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.
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