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Atlantic Salmon Grilled With Fennel, Lime, and Sumac

Take your salmon to the next level using sumac, fennel seeds, and lime zest

The citrusy tang of lime and sumac and the zing of chili are really good with the oiliness of the fish. Drying the zest makes it easier to mix in with the other spices. — Greg and Lucy Malouf, authors of Moorish


For the spice mix:

  • Finely grated zest of 2 limes
  • 1/2 Teaspoon chili powder
  • 1 Teaspoon fennel seeds, lightly roasted and crushed
  • 2 Teaspoons sumac

For the salmon:

  • One 1 pound 5 ounce salmon fillet, skin on, cut from the center
  • 2 Tablespoons extra-virgin olive oil
  • Salt and pepper

For the salad:

  • 1 bulb fennel, thinly sliced
  • 1 red onion, thinly sliced
  • 1/2 Teaspoon dried mint
  • 1/4 Cup extra-virgin olive oil
  • Juice of 1/2–1 lime
  • 3 1/2 Ounces feta


For the spice mix:

To make the spice mix, dry the lime zest overnight, or put in a very low (about 170 degrees F) oven for 30 minutes. (This intensifies the lime flavour.)

Mix the lime zest with the chili powder, fennel seeds, sumac, and salt and pepper.

For the salmon:

Preheat the oven to 250 degrees F.

Brush the salmon all over with olive oil. Season the flesh with salt and pepper and sprinkle generously with the spice mix.

Wrap in baking paper and transfer to a baking tray, skin-side down. Cook for 7 minutes then turn over and cook for another 6 minutes.

This will be enough to cook the salmon rare to medium-rare.

For the salad:

To make the salad, mix together the fennel, onion, and dried mint.

Whisk together the extra-virgin olive oil and lime juice and season with salt and pepper. Dress the salad and crumble over the feta.

For an attractive presentation, transfer the salmon to a large platter and unwrap it at the table.


Recipe excerpted with permission from Moorish: Flavours from Mecca to Marrakech by Greg and Lucy Malouf (Hardie Grant Books, 2014)