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Salmon Flatbreads with Charred Spring Onion Mayonnaise

  • 10 mins
    Preparation
  • 15 mins
    Cooking
  • 6
    Serves

  • 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

  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.

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