Easter Salmon Side with Pistachio & Sumac Crumb, Labna & Dill Dressing

Easter Salmon Side with Pistachio & Sumac Crumb, Labna & Dill Dressing Easter Salmon Side with Pistachio & Sumac Crumb, Labna & Dill Dressing

By Author

Pistachio and sumac crumb 

100g pistachio

100g sumac

2 sprig mint

3 sprig coriander

2 garlic cloves minced

1 tbls chilli flakes 

1 tbls olive oil

1 lemon - zest 


Labne and dill dressing

150g Labne

2 tsp cumin

1 lemon - juice and zest

1 tbls olive oil

½ bunch Dill

2 Lemons juice

2 tbls olive oil

2 tbls white wine vinegar

1 salmon side 1.2kg

  1. Preheat the oven to 160c. Place the salmon in the oven and bake for 22 mins, or until near cooked.
  2. Use a blender to blitz pistachio, sumac, 2 x mint sprigs, 2 x coriander sprigs, 2 x garlic cloves, 1 tbls chilli flakes, tbls olive oil and the zest of 1 x lemon.
  3. Remove the salmon from the oven, let cool for 5 mins. Turn the grill onto a medium heat. Smear the labna over the salmon and then finish with the sumac crumb on top.
  4. Return the salmon under the grill for 3-4 mins until sumac crumb starts to char. Remove from grill and transfer to serving dish
  5. In a bowl combine dressing ingredients - ½ bunch of Dill, 2 x juice of lemons, 2 x tbls of olive oil and 2 x tbls of white wine vinegar.

Pistachio and sumac crumb 

100g pistachio

100g sumac

2 sprig mint

3 sprig coriander

2 garlic cloves minced

1 tbls chilli flakes 

1 tbls olive oil

1 lemon - zest 


Labne and dill dressing

150g Labne

2 tsp cumin

1 lemon - juice and zest

1 tbls olive oil

½ bunch Dill

2 Lemons juice

2 tbls olive oil

2 tbls white wine vinegar

1 salmon side 1.2kg

  1. Preheat the oven to 160c. Place the salmon in the oven and bake for 22 mins, or until near cooked.
  2. Use a blender to blitz pistachio, sumac, 2 x mint sprigs, 2 x coriander sprigs, 2 x garlic cloves, 1 tbls chilli flakes, tbls olive oil and the zest of 1 x lemon.
  3. Remove the salmon from the oven, let cool for 5 mins. Turn the grill onto a medium heat. Smear the labna over the salmon and then finish with the sumac crumb on top.
  4. Return the salmon under the grill for 3-4 mins until sumac crumb starts to char. Remove from grill and transfer to serving dish
  5. In a bowl combine dressing ingredients - ½ bunch of Dill, 2 x juice of lemons, 2 x tbls of olive oil and 2 x tbls of white wine vinegar.