The colours speak so beautifully for this Sumac Salmon with Watermelon Radish Pistachio Fennel Salad recipe. An exquisite combination with a delicious variety of nutrients and flavours, that’s fast to make (and in the air fryer as may wish to do), and celebrating seasonal produce.
Pickling foods quickly is an easy process and one method to keep in your toolkit when you’re keen to use leftover cabbage, red onion, cucumber, carrot, and in this case fennel. Simply combine a 1:1 ratio of apple cider or white wine vinegar with boiling water, and add a good pinch of salt, and a teaspoon of sugar (optional). Stir then add your chosen vegetable to the container with the pickling liquid and for a quick pickle allow them to sit for 20 minutes (minimum). You can keep pickled vegetables like this for 1-3 weeks, however you’ll notice the intensity of their pickled flavour as the weeks go on. They make a lovely addition to many meals – salads, wraps, sandwiches, or popped on the side of your plate.
If salmon or fish isn’t your chosen protein, the salad is a stand out on the table as is, with whichever protein you should choose, all will work well.
Keen to shop for protein like a nutritionist? Download your FREE copy of our PROTEIN SHOPPING LIST and use it as your easy guide for when you shop and prepare your meals.
SUMAC SALMON WITH WATERMELON RADISH PISTACHIO FENNEL SALAD
Serves 4
Gluten free / Dairy Free
4x 140g pieces salmon or ocean trout, wild caught
4tsp sumac
3 cups rocket leaves
1 medium watermelon radish, or 2-3 French radish if watermelon radish not in season
1 cup mint leaves, picked
2 cups watermelon, sliced into triangles
3 tbsp chopped pistachios
Extra virgin olive oil
Sea salt and black pepper
Pickled fennel:
1 medium bulb fennel, stalks trimmed, bulb finely sliced
1/2 cup apple cider or white wine vinegar
1/2 cup boiling water
1 tsp salt
1 tsp raw sugar (optional)
Dressing:
2tsp pomegranate molasses
3 tbsp extra virgin olive oil
2 tsp red wine vinegar
2 tsp honey
Start by making the pickled fennel. Combine apple cider vinegar, water, salt and sugar in a container (with lid). Add finely sliced fennel and set aside for 20 minutes whilst making the remainder of your ingredients. Give each salmon fillet at light spray or rub with extra virgin olive oil, season with salt and pepper then sprinkle with sumac. If using an oven, heat to 200C and line a baking tray with greaseproof paper. Alternatively line your air fryer. Once the fennel is close to finishing it’s quick pickle, pop the salmon fillets, flesh side up, into the oven for 8-10 minutes, or air fryer 6-8 minutes (adjust cook time according to thickness or weight of salmon) and make the salad. Add rocket to a serving bowl, followed by the finely sliced watermelon radish, torn mint leaves and about 1/2 cup pickled fennel. Gently toss, then arrange the watermelon pieces around the salad. (If you toss the watermelon initially it will likely fall apart and present very differently.) Whisk together the ingredients for the dress and drizzle over the top. Sprinkle with pistachios, season and serve with salmon fillets.
