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©2016 by North Canterbury Seafood Market

Sumac and Orange Salmon

 

Ingredients
 

Serves 2 - 4

 

A good handful of fresh bay branches

2 Tablespoons of sumac (found at supermarket with spices)

1 Tablespoon brown sugar
1 orange zest (zest finely

2 teaspoons of sea salt

1 side salmon, bones removed with skin on 

 

Method
 

Soak bay leaves in sink of cold water for at least 30 minutes, and then drain well in colander.
Meanwhile, mix sumac, sugar, zest and salt in small cup. Smear over the salmon flesh side up, until all covered (just one side) and leave for one hour. 

Heat BBQ until hot, arrange bay leaves on BBQ rack then put salmon flesh side up, cover with lid for 10-15 minutes, rest 5 minutes then eat.