Scottish salmon with sumac and orange

Recipe created by @WeePinchofSugar

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1kg side of boneless and skinless Scottish salmon


2 tbsp sumac

2 garlic cloves crushed

4 tbsp chopped coriander

Finely grated rind 2 oranges. Reserve the juice of 1 orange and slice the other.

50ml olive or rapeseed oil

Salt and freshly ground black pepper


300 ml natural yoghurt

2 tsp sumac

2-3 tbsp olive oil

Juice and rind of half a lemon.

Salt and freshly ground black pepper


Mix the marinade ingredients together. Place the salmon in a large shallow oven proof dish or roasting tray. Pour over the marinade and ensure both side of the fish are covered. Cover and marinate in the refrigerator for 6- hours, adding the reserved orange juice for the last hour.

Pre heat the oven to 180C/160C fan Gas 4. Place the orange slices on top of the salmon and roast for 15 – 20 minutes until the fish is just cooked.

Mix the ingredients for the sauce together in a small bowl. Taste to season.

Transfer the salmon to a serving dish and serve with watercress and pomegranate seeds. The sauce can be poured over or served on the side.