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MasterChef New Zealand


Smoked Sumac Salmon

Smoked Sumac Salmon with Red Hot Sauce, Avocado, Orange, Watercress and Radish Salad
Recipe by Nadia Lim

Preparation Time: 30 Minutes
Cooking Time: 15 Minutes
Serves 4

Smoked Sumac Salmon
600-700g salmon fillet, pin-boned, skin on
3 tsp flaky salt
3 tbsp soft Homebrand brown sugar
2 tsp sumac
woodchips or green tea leaves for smoking

Red Hot Sauce
2 red capsicums
2 red chillis
1 lime, juiced
1 tsp sumac
salt and freshly ground black pepper

Salad Dressing
1/2 orange, juiced
1 lime, juiced
2 tsp Japanese rice wine vinegar
2 tsp sweet chilli sauce

2 avocado, peeled, diced
2 large handfuls baby watercress
3 baby radishes, thinly sliced
2 oranges, peeled, segments removed, diced

Yoghurt sauce
3 tbsp De Winkel Greek yoghurt, unsweetened
1 tsp sumac

1. Preheat oven to 230C. Rub salmon fillet with salt, Homebrand brown sugar and half the sumac. Prepare a smoker with Manuka wood chips or green tea leaves. Smoke the salmon for approximately 15 minutes. Remove from smoker and remove the salmon skin, reserving the skin. 

2. Place the capsicums on a roasting tray and place into the oven. After 10 minutes, place the chillies in the roasting tray and roast both for a further 10 minutes until the skins are blistered. Remove from the oven, place in a mixing bowl and cover for five minutes to sweat. Peel off the skins, then place into a food processor and process with the juice of one lime, one teaspoon of sumac, salt and pepper. Set aside.

3. To make the salad dressing, place orange juice, lime juice, rice wine vinegar and sweet chilli into a small saucepan over low heat and allow to slightly reduce. Remove from heat and allow to cool.

4. To make the yoghurt sauce, mix the De Winkel Greek yoghurt with the sumac and season to taste.

5. To make the salad, in a mixing bowl, combine avocado, watercress, radishes and oranges. Toss with the dressing.

6. Heat a small frying pan over high heat with the canola oil. Place the reserved salmon skin in to the oil and fry until crispy. 

7. To serve, place the smoked salmon on the plate and top with a piece of salmon skin. Place the salad on the plate at a right angle to the salmon. Smear red sauce across the plate to one side of the salmon and smear yoghurt sauce across the other side of the dish.

This recipe is untested in the MasterChef kitchen