Panfried Sumac Salmon
Delicious panfried salmon with a tangy, Middle Eastern spin.
2 Cornalls 180g salmon fillets
1 tsp sumac powder
1/2 tsp fennel seeds
1/2 tsp dried coriander leaf
1/2 lemon
Olive oil
Sea salt & pepper
Enough baby new potatoes for 2
Tender stem broccoli for 2
French dressing
Step 1
Lightly olive oil the surface of the salmon and coat evenly with sumac powder, fennel seeds and coriander.
Step 2
Oil a frying pan and fry skin side down for 3 minutes or until skin is coloured and crisping, then flip over and do the same on the seasoned side.
Step 3
Flip on each side of the salmon for a minute each, sealing all four surfaces.
Step 4
Put salmon into oven on a baking tray, skin side up at 180C for a few minutes.
Step 5
Serve the salmon with new potatoes and tender stem broccoli, add a squeeze of lemon, salt & pepper, and a drizzle of French dressing.