Crispy Skin Salmon & Citrus Salad with Turmeric Tahini Yogurt & Toasted Cumin Seed - Brooke Kelly Nu

Ingredients

• 2 250g quality salmon fillet, deboned and skin on
• ½ red onion, finely sliced using mandolin
• 2 tablespoons red wine vinegar
• 1 tablespoon maple syrup
• ½ teaspoon Aleppo pepper
• 1 naval orange
• 1 ruby grapefruit
• 3 tablespoons extra virgin olive oil
• ½ teaspoon Dijon mustard
• 1 clove garlic, crushed
• 1 teaspoon cumin seeds
• Leaves of one witlof lettuce
• 1 cucumber, peeled, halved and cut into wedges
• 10g fresh parsley, picked
• Salt
• Pepper
• ½ cup greek yogurt
• 1 tablespoon runny tahini
• ½ teaspoon orange zest
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground ginger
• ¼ teaspoon cracked black pepper
• Pinch of salt