Sumac Salmon Flatbreads w/ Charred Spring Onion Mayonnaise

An easy week-night meal cooking Huon Salmon skewers on the Everdure Force - a match made in heaven. The zesty Sumac Salmon tastes so delicious with the creamy mayonnaise and fresh crisp green salad.

Prep: 10 minutes - Cook: 15 minutes - Serves: 6 - Difficulty: Capable Cooks - Recipe: Hayden Quinn

---

Ingredients

Sumac Salmon Skewers
1 Huon Salmon Fillet (about 1.2kg), cut into 6 x 4cm-wide fillets 
3 tbsp sumac 
1 tsp garlic powder
2 tbsp Squeaky Gate The All Rounder Extra-Virgin Olive Oil 
6 metal skewers (or wooden skewers soaked in water)

Charred Spring Onion Mayonnaise 
1/2 bunch spring onions 
1 cup mayonnaise 
2 tbsp Gourmet Garden Zesty Lemon Paste
1 small garlic clove, minced 
Pinch salt and pepper 

To serve
2 cups Sugar snap peas, trimmed and sliced  
2 cups rocket leaves 
1 lemon, to dress
1 tbsp Squeaky Gate The All Rounder Extra-Virgin Olive Oil 
6 pitta bread, warmed

Method

Step 1. Preheat Everdure Force to high heat. 
Step 2. Pat dry fish well with a paper towel and sprinkle over the sumac and garlic and drizzle over the oil. Rub Huon Salmon with the sumac mixture and thread each fillet onto a skewer, lengthways. 
Step 3. Place the salmon skewers onto the Force grill plates and cook for 3-4 minutes on each side, or until cooked to your liking. Transfer to a plate to rest. 
Step 4. Add the spring onions to the Fusion grill and cook, turning for 4 minutes until wilted and slightly charred. Allow to cool, then roughly chop and place into a bowl with the remaining ingredients for the Charred Spring Onion Mayonnaise.  
Step 5. Add the sugar snap peas, rocket, lemon and olive oil to a bowl and toss gently to coat. 
Step 6. Serve the warmed pitta breads with a dollop of Charred Spring Onion Mayonnaise, some green salad and the Sumac Salmon.