Dukkah-crusted salmon with cucumber and chilli salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 75g or use 35g raw puffed amaranth
- 2 tbsp dukkah spice blend
- 1 tsp sea salt flakes
- 4 x 200g skinless salmon fillets
- 2 eggslightly beaten
- extra-virgin olive oil
- 1 long green chillithinly sliced
- 4 tbsp lime juice
- 1 clove garliccrushed
- chopped to make 2 tbsp coriander
- 50g pea shoots
- 2 Lebanese cucumbersthinly sliced
- to serve chervil sprigsoptional
Nutrition: per serving
- kcal614
- fat41.3g
- saturates7.5g
- carbs8g
- sugars1.1g
- fibre3.3g
- protein50.9g
- salt1.6g
Method
step 1
Put the puffed amaranth, dukkah and salt on a small tray and toss to combine.
step 2
Dip each salmon fillet in the egg and press into the dukkah mixture to coat.
step 3
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.
step 4
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.
