Scottish Sumac Char Crusted Salmon Recipe

Make the piccalilli

In a medium bowl combine diced peaches, diced pickles, and finely diced red onion. Stir in yellow mustard seeds, cider vinegar, apple cider vinegar, sugar, turmeric, salt, black pepper and 1 tsp olive oil. Mix thoroughly. Taste and adjust seasoning: more vinegar for tang, more sugar for sweetness, or a pinch more salt. Cover and refrigerate at least 30 minutes to blend flavors (can be made up to 24 hours ahead).

Cook potatoes

Place sweet potato cubes in a medium saucepan and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until very tender, about 12–15 minutes. Drain thoroughly.

Mash and season

Return drained sweet potatoes to the pot off the heat. Add 2 tbsp butter and 1/4 cup milk (or cream). Mash until smooth but still a bit textured. Stir in 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp cinnamon if using. Keep warm until plating.

Blanch or sauté vegetables

Bring a pot of salted water to a boil. Add baby carrots and cook 3–4 minutes, then add broccolini and cook an additional 2–3 minutes until bright and just tender. Drain and toss immediately with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Alternatively, sauté in a hot skillet 4–6 minutes until tender-crisp. Keep warm.

Prep salmon

Pat salmon fillets dry with paper towel. Season both sides lightly with sea salt and black pepper. Zest the lemon and set aside for finishing.

Make spice mix

In a small bowl mix 2 tsp ground sumac, 1 tsp smoked paprika, and 1 tsp sea salt (use the measured salt from ingredients if separate). Mix to combine.

Apply crust

Brush the flesh side of each fillet lightly with 2 tbsp olive oil. Press the sumac-spice mix onto the flesh side of each fillet so it adheres in an even layer.

Sear salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When foaming subsides and the pan is hot, place salmon fillets skin-side down. Press gently for 10 seconds to ensure contact. Sear skin-side down for 3–4 minutes until skin is crisp and the fish is mostly cooked through (edges opaque). Flip fillets carefully and sear flesh side with sumac crust for 1–2 minutes until crust is fragrant and salmon reaches desired doneness (internal ~52–55°C/125–130°F for medium). Remove from pan and rest 1–2 minutes.

Finish with lemon

Squeeze a little lemon over the rested fillets and sprinkle lemon zest over the crust for brightness.

Divide mashed sweet potatoes among four plates, spooning each portion slightly off-center. Arrange warm vegetables beside the mash. Place one salmon fillet on top or alongside the mash, crust side up. Spoon 2–3 tablespoons of peach piccalilli over each fillet. Garnish with chopped parsley and a lemon wedge. Serve immediately.