Sumac Manuka Smoked Salmon
Manuka smoke concentrate is a great cheat for adding a smoky, barbecue aroma to any meat or vegetables; depending how smoky you like it you can up or decrease the amount of spray you use. It’s delicious with salmon helping to cut through the richness, as does the sumac, which adds a light tartness to the dish.
Dissolve the salt in 1/2 cup boiling water. Add 2 1/2 cups cold water and allow liquid to cool. Pour liquid into a baking dish large enough to fit the salmon, place salmon into the dish and leave to brine for at least 30 min or up to 1 hr. Remove salmon from the brine and pat dry.
Preheat the oven to 200C. Put salmon on a baking paper-lined tray and brush with the maple syrup and soy sauce.
Sprinkle over the cumin and sumac, then spray with the Manuka liquid smoke (around 5-6 pumps of spray, but more or less as you like). Season generously with salt and bake for 20-25 minutes for medium-rare.
Make the salad by slicing the cucumber in half lengthways and using a spoon to remove the seeds. Cut into slices and place in a bowl with avocado, lemon juice, dill, and olive oil. Season with salt and pepper and toss gently.
Lay salmon on a platter, top with the greens and serve with salad and some crusty bread.
2 Tbsp coarse salt
1 Side of Mt. Cook salmon
1 Tbsp Whole Harry Maple syrup
1 tsp Soy sauce
1/2 tsp Farro Ground cumin
2 tsp Farro Ground sumac
Culley's liquid smoke
Small handful of greens such as land cress or rocket to garnish
2 Avocados, cubed
Juice 1/2 lemon
2 Tablespoons chopped dill
2 Tablespoons Speroni Extra virgin olive oil