Salmon with sumac and julienne vegetables
- Remove bones from salmon fillets using clean tweezers. Drizzle over lemon juice. Rub sumac into top surface of fish. Wash courgettes and cut into thin strips.
- Cut pepper in half and remove seeds. Slice into long strips. Place vegetables in a steamer.
- Bake salmon at 225 degrees C for 10 to 15 minutes or until still slightly rare in the middle. Steam vegetables until just tender. Arrange vegetables on two serving plates with a salmon fillet on top. Drizzle with honey.
Tip: Sumac is a spice usually found with other spices at the supermarket.