Sumac is an untapped spice that gives citrus-ey zest to your summer skewers.
The addition of one or two spices can really enhance an ingredient. Take this simple dish, for example: add some sumac, cumin, salt and pepper and, voila, you have superbly spiced salmon. Teamed with hemp seed hummus and a fragrant tabbouleh, this is what good food is all about.
PREP TIME: 35 minutes
COOK TIME: 5 minutes
700 g salmon fillet, skin off, pin-boned and cut into 3 cm cubes
2 tablespoons melted coconut oil or good-quality animal fat
finely grated zest of ½ lemon
1 teaspoon sumac
½ teaspoon ground cumin
¼ red onion, finely chopped
1 garlic clove, finely grated
2 large handfuls of flat-leaf parsley leaves, finely chopped
1 tomato, deseeded and chopped
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
sea salt and freshly ground black pepper
Hemp Seed Hommus
120 g hemp seeds
½ teaspoon finely grated garlic
3 tablespoons olive oil
1 teaspoon ground cumin
a pinch of cayenne pepper, or to taste
2 tablespoons lemon juice, or to taste
2 tablespoons hulled tahini
80 ml (½ cup) cold filtered water, plus extra if needed
extra-virgin olive oil
Soak eight bamboo skewers in warm water for 20 minutes before using (or use metal skewers).
Place all the tabbouleh ingredients in a bowl and mix well. Stand for 15 minutes to allow the flavours to develop.
Next, place all the hemp seed hummus ingredients in a food processor, add a pinch of salt and blitz until smooth. Add some extra cold filtered water if the hummus is too thick. Set aside.
Place the salmon, melted coconut oil or fat, lemon zest, sumac and cumin in a bowl, and gently toss to coat the salmon. Season with salt and pepper. Thread the salmon onto the skewers, about four pieces per skewer.
Heat a barbecue grill plate to hot or place a chargrill pan over high heat and lightly grease with oil. Add the salmon skewers and cook for 1 minute on each side. Place on a plate and rest for 2 minutes, keeping warm.
Smear the hummus onto a platter, add the tabbouleh and salmon skewers. Drizzle on some olive oil and add a good grind of pepper. Serve with flatbreads and lemon wedges for squeezing over.