Name: Middle Eastern Seared Salmon
Prep time: 10 min
Cook time: 2 min
Yield: 4
Ingredients: 300 g Salmon cut into 1cm thick slices; 2 tbsp olive oil; 1 tsp ground cumin seeds; 1 tsp ground coriander seeds; 1 tsp Sumac; 1 tbsp red wine vinegar; 8 - 12 Heritage Tomatoes, sliced into quarters; 2 red onions, finely sliced; 1 preserved lemon, skinned, finely sliced & juiced; 1 tbsp pomegranate seeds; 1 tbsp red wine; 1 small bunch of coriander; Salt and pepper

Serves 4
Prep Time: 10 mins
Cook Time: 2 mins

Ingredients

300 g Salmon cut into 1cm thick slices
2 tbsp olive oil
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1 tsp Sumac
1 tbsp red wine vinegar
8 - 12 Heritage Tomatoes, sliced into quarters
2 red onions, finely sliced
1 preserved lemon, skinned, finely sliced & juiced
1 tbsp pomegranate seeds
1 tbsp red wine
1 small bunch of coriander
Salt and pepper

Method

1

Mix together the olive oil, seeds, sumac, red wine vinegar & the salt & pepper.
2

Add the preserved lemon juice, leave to marinate for 5 minutes to allow the flavour to penetrate.
3

In a small bowl, mix together the tomatoes, red onion, sumac, preserved lemon & pomegranate seeds.
4

Now add the olive oil & red wine vinegar, adjust seasoning if required.
5

In a non-stick pan sear the marinated salmon for 20 seconds on each side. Set aside.
6

Arrange the salad in the centre of the plate. Place the salmon just coming off the salad.
7

Garnish with a little coriander.