Dukkah Salmon

Dukkah Salmon + Mediterranean Bean & Pea Salad

Dukkah crusted salmon

Ingredients

• 1.5 cups of fresh or frozen broad beans, steamed

• 1 cup of  snow peas, steamed, halved diagonally

• 1 cup of frozen peas, steamed

• 1 cup of edamame beans, steamed

• 2 cups of fresh spinach

• ¼ cup of mint leaves

• 2 fresh Atlantic Salmon fillets

• 4 slices of lemon

• Handful of parsley

• 1-2 tbs. of extra virgin olive oil

• 2 tbs. of lemon juice

• Crumbed Greek feta (optional)

Dukkah

• 110g (2/3 cup) walnuts

• 110 g (2/3 cup) almonds or hazelnuts

• 80g (1/2 cup) Sesame Seeds

• 2 tablespoons coriander seeds

• 2 tablespoons cumin seeds

• Salt and pepper to taste

Method for dukkah

1. Toast the whole nuts (walnuts and almonds) in a dry pan until they’re starting to smell nice and fragrant.

2. Add the sesame seeds, so they get a chance to toast as well.

3. Remove the nuts and seeds from the heat, and transfer them to a food processor.

4. Add the spices, salt and pepper and process the mixture until the nuts are broken down to the point that they resemble coarse sand. Don’t go too long, or you could end up with spicy nut butter (although that sounds pretty good too).

Method for main meal

1. Preheat oven to 180 degrees Celsius.

2. Transfer steamed broad beans, snow peas, edamame, peas, rocket spinach and mint leaves into bowl. Toss to combine.

3. Transfer dukkah to a bowl and dip both salmon pieces into mixture until completely covered.

4. Place on baking tray, add two slices of lemon or lime per piece, handful of parsley and wrap in a parcel. Place in oven and cook for or until cooked through.

5. Drizzle oil, lemon juice and feta over the salad. Toss to combine. Divide the salmon and salad among two plates. Garnish any leftover dukkah over salad if desired and enjoy!

Jules xo