Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the puffed amaranth, dukkah and salt on a small tray and toss to combine.
Dip each salmon fillet in the egg and press into the dukkah mixture to coat.
Heat 2 tbsp oil in a large non-stick frying pan over a medium heat. Cook the salmon, turning once or twice, for 10-12 minutes or until cooked and the crumb is golden.
Put the chilli, another 4 tbsp oil, lime juice, garlic, coriander, salt and pepper in a medium bowl and whisk to combine. Add the pea shoots and cucumber and toss to coat. Divide the salmon and salad between serving plates and top with chervil, to serve.