Sumac and olive oil-roasted salmon with spiced carrot salad

Name: Sumac and olive oil-roasted salmon with spiced carrot salad
Total time: 40 min
Yield: serves 8
Ingredients: salmon 1 whole side, skin on; olive oil; sea salt ½ tsp; sumac 2 tsp; natural yoghurt 150ml; garlic ½ clove, crushed; dill a small bunch, chopped; pearled spelt 150g; carrots 500g, peeled and shredded in a food processor; chickpeas 400g tin, rinsed and drained; ground cumin 1 tsp; smoked paprika 1 tsp; olive oil 1 tbsp; lemons 2, juiced; a large bunch, chopped; mint a large bunch, chopped

40 minutes
serves 8
Easy

Christmas is a time when sides of salmon can often be picked up on special offer. In any case cooking a whole side is much cheaper than buying 8 separate pieces.

October 8, 2015 at 7:47 pm

Ingredients

salmon 1 whole side, skin on
olive oil
sea salt ½ tsp
sumac 2 tsp
natural yoghurt 150ml
garlic ½ clove, crushed
dill a small bunch, chopped

SPICED CARROT SALAD

pearled spelt 150g
carrots 500g, peeled and shredded in a food processor
chickpeas 400g tin, rinsed and drained
ground cumin 1 tsp
smoked paprika 1 tsp
olive oil 1 tbsp
lemons 2, juiced
flat-leaf parsley a large bunch, chopped
mint a large bunch, chopped

Method

Step 1

To make the salad, simmer the spelt in salted water until it is tender but still a bit nutty. Drain really well then tip it into a large bowl. Add all the other ingredients except the herbs and toss together. Season really well.
Step 2

Heat the oven to 220C/fan 200C/gas 7. Put the salmon skin-side down on an oiled baking tray with a lip. Spoon 3 tbsp olive oil over the salmon then sprinkle over the sea salt and sumac. Roast for 15-20 minutes until the salmon is just cooked, then rest for 5 minutes.
Step 3

Add the herbs to the salad and toss again. Mix the yoghurt with the garlic and dill. Serve the salmon with salad and yoghurt.