Olive Magazine
Roasted Salmon Recipe with Dukkah and Cucumber Salad

Dukkah-crusted salmon with cucumber and chilli salad

Published: March 4, 2017 at 11:00 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This delicious dukkah-crusted salmon with cucumber and chilli salad is really easy to prepare and will be on the dinner table in less than 30 minutes - perfect for a quick midweek meal.

Nutrition:
NutrientUnit
kcal614
fat41.3g
saturates7.5g
carbs8g
sugars1.1g
fibre3.3g
protein50.9g
salt1.6g
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Recipe taken from Life in Balance by Donna Hay (£18.99, Fourth Estate)

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 eggs, lightly beaten
  • extra-virgin olive oil
  • 1 long green chilli, thinly sliced
  • 4 tbsp lime juice
  • 1 clove garlic, crushed
  • chopped to make 2 tbsp coriander
  • 50g pea shoots
  • 2 Lebanese cucumbers, thinly sliced
  • to serve chervil sprigs, optional

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.

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