Sumac and date oven roast salmon, punchy brown rice salad & mache image

Recipe

Posted On: 31 May, 2017

Sumac and date oven roast salmon, punchy brown rice salad & mache


It’s an unusual combination for us at Karma Cans – coconut, date and sumac. It is, however, a stroke of genius. What you get is a yummy sweet and sour sticky glaze for the salmon. I mean, call us Nobu or something, but you don’t get a glaze much better than this!
Salmon Ingredients

  • 1 whole side of salmon
  • Salt
  • Pepper
  • 1 tsp sumac
  • 1 clove garlic, grated
  • 4 tbsp olive oil
  • 5 dates, de-stoned, soaked in 5 tbsp boiling water then mashed

Punchy Brown Rice Ingredients

  • 500g brown rice
  • 1 onion, finely diced
  • 2 bay leaves
  • 1/2 cup coconut cream, grated and mixed with 1/2 cup boiling water
  • 2 tbsp Vita Coco coconut oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 cloves garlic, puréed
  • 1 large head of ginger, puréed
  • 1 chilli, puréed
  • 1 lemongrass stalk, finely chopped

Salad Ingredients

  • 3 courgettes, diced into 2cm squares
  • Salt
  • Pepper
  • 5 dates, de-stoned, soaked in 5 tbsp boiling water then mashed
  • 1 lemon, juice and zest
  • 1 handful parsley
  • 1 small handful coriander
  • 1 clove garlic grated
  • 50ml olive oil
  • Mache lettuce leaves

  • Roast the courgette cubes in 2 tbsp of oil, salt and pepper for 10 min until golden brown.
  • Combine the dressing ingredients in the bottom of the serving dish, then toss in the rice.
  • Spoon on some courgettes, top with a slice of fish, finish with a handful of mache lettuce and serve.

Dinner, Coconut Oil

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