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
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
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: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Preheat the oven to 200C fan bake. Place the salmon fillet, skin side down into a shallow baking dish lined with baking paper. Drizzle with the maple syrup and sprinkle over the sumac and sea salt. Bake in the preheated oven for 15 to 20 minutes until the salmon is just cooked.
Meanwhile, prepare the cucumber salsa. Peel the cucumber, then halve lengthwise and scoop out the seeds. Slice the cucumber into thin crescents. Place in a bowl with the chilli, mint and dill. Gently fold through the lime or lemon juice and the yoghurt. Season to taste.
To serve, spread the Just Hummus Beetroot and Roasted Garlic Dip over the base of a large platter. Top with the salmon. Top with the Cucumber Salsa, drizzle over a little olive oil and sprinkle with a little extra sumac. Garnish with extra mint and dill sprigs and serve with lemon wedges.