Dukkah-Crusted Salmon With Cucumber And Chile Salad
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
48
Spice
32
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Amaranth (75g puffed)2 tbsps
Dukkah (store-bought)2 tbsps
Extra-Virgin Olive Oil1 cup
Lime Juice (60ml)1 clove
Garlic (crushed)2 tbsps
Cilantro (chopped)4 cups
Snow Pea (50g tendrils)Directions:
1
Place the amaranth, dukkah and salt on a small tray and toss to combine
2
Dip each salmon fillet in the egg and press into the dukkah mixture to coat
3
Heat the oil in a large non-stick frying pan over medium heat
4
Cook the salmon, turning every 3–4 minutes, for 10–12 minutes or until just cooked through and the crumb is golden
5
Place the chilli, extra oil, lime juice, garlic, cilantro, salt and pepper in a medium bowl and whisk to combine
6
Add the snow pea tendrils and cucumber and toss to coat
7
Divide the salmon and salad between serving plates and top with chervil to serve
8
Place the amaranth, dukkah and salt on a small tray and toss to combine
9
Dip each salmon fillet in the egg and press into the dukkah mixture to coat
10
Heat the oil in a large non-stick frying pan over medium heat
11
Cook the salmon, turning every 3–4 minutes, for 10–12 minutes or until just cooked through and the crumb is golden
12
Place the chilli, extra oil, lime juice, garlic, cilantro, salt and pepper in a medium bowl and whisk to combine
13
Add the snow pea tendrils and cucumber and toss to coat
14
Divide the salmon and salad between serving plates and top with chervil to serve