Sumac is a very versatile spice used mainly in Middle Eastern cooking; it has a tangy lemon flavour that works very nicely with fish, chicken, lamb and vegetables. Tabbouleh is also a traditional Middle Eastern salad full of fresh flavours – a perfect pairing with salmon.
Preheat oven to 220°C.
Place quinoa in a medium-sized saucepan filled with salted water over high heat and bring to the boil.
Lower the heat and simmer for 12 mins. Strain and set aside to cool.
While the quinoa is cooking, place the tahini, 90mls water, lemon juice, garlic and a pinch of salt in a
medium-sized mixing bowl and stir well to combine; the sauce should be thick.
Once quinoa is cooled, place into a large mixing bowl.
Add the spring onion, mint, parsley, cherry tomatoes and lemon juice; season to taste. Add the olive oil and toss to combine and leave for 5-10 mins for the flavours to mingle together.
Heat a large oven-proof frying pan over a medium heat until hot.
Brush salmon with a little olive oil and season with sumac, salt and pepper. Place salmon, skin side down, in the pan and cook for 2-3 mins or until golden.
Turn salmon over and place in the oven to cook for 4-5 mins, the salmon should be cooked medium
To serve, spread the sauce on the plates, place the salmon to one side and serve with the quinoa
For the tahini sauce:
150 grams Ceres Organics tahini paste
1 lemon, juiced
1 small garlic clove, finely chopped
For the tabbouleh:
125 grams Ceres Organics black quinoa
1 spring onion, white part only, finely sliced
10 grams mint, leaves picked, roughly chopped
20 grams Italian parsley, leaves picked, roughly chopped
½ punnet of cherry tomatoes, halved
1 lemon, juiced
40mls olive oil, plus extra for brushing salmon
For the salmon:
2 salmon fillets (160-180
grams per person)
3 grams Farro sumac