1.2 kg piece salmon fillet, skin on, pin bones removed
1 tbsp maple syrup
1 tsp Gregg's Sumac
½ tsp flaky sea salt
Cucumber Salsa: ½ large telegraph cucumber
1 large red chilli, finely chopped
¼ cup fresh mint, roughly chopped
2 tbsp chopped dill
2 Tbsp lime or lemon juice
¼ cup Greek yoghurt
To serve 125 g pottle Just Hummus Beetroot and
Roasted Garlic Dip
olive oil to drizzle, sumac to sprinkle, extra mint and dill sprigs, lemon wedges
NUTRITION INFORMATION |
| Avg. Quantity per Serving | Avg. Quantity per 100g |
INGREDIENTS