Salmon Flatbreads with Charred Spring Onion Mayonnaise

Ingredients

• 1.2kg Huon Salmon Fillet - cut into 6 x 4cm wide fillets
• 3 tbsp sumac
• 1 tsp garlic powder
• 3 tbsp extra virgin olive oil
• 6 metal skewers or wooden (skewers soaked in water)
• 1/2 spring onion bunch
• 1 cup mayonnaise
• 2 tbsp lemon paste
• 1 small garlic clove
• 2 cups sugar snap peas, trimmed and sliced
• 2 cups rocket leaves
• 1 lemon, to dress
• 6 pitta bread, warmed
• Pinch salt and pepper

Method

1. 1
   Preheat Everdure Force to high heat.
2. 2
   Pat dry fish w ell with a paper towel and sprinkle over the sumac and garlic and drizzle over the oil. Rub Huon Salmon with the sumac mixture and thread each fillet onto a skewer, lengthways.
3. 3
   Place the salmon skewers onto the Force grill plates and cook for 3-4 minutes on each side, or until cooked to your liking. Transfer to a plate to rest.
4. 4
   Add the spring onions to the Fusion grill and cook, turning for 4 minutes until wilted and slightly charred. Allow to cool, then roughly chop and place into a bowl with the remaining ingredients for the Charred Spring Onion Mayonnaise.
5. 5
   Add the sugar snap peas, rocket, lemon and olive oil to a bowl and toss gently to coat.
6. 6
   Serve the warmed pitta breads with a dollop of Spring Onion Mayonnaise, green salad and the Sumac Salmon.