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Dukkah Crusted Salmon with Cucumber Salad Recipe
How to Make Dukkah Crusted Salmon with Cucumber Salad
Method
Make the dukkah. Use a mortar and pestle to finely grind enough pistachios to make 3 tablespoonsful. Add the sesame seeds, cumin, salt and pepper. Stir to combine and sprinkle the dukkah onto a small baking tray. Press each salmon fillet into the dukkah, turning to coat. Place a large, non-stick frying pan over medium heat and generously spray with olive oil. Cook the salmon, turning every 3-4 minutes, for a total of 10-12 minutes or until just cooked through and golden. While the salmon is cooking, make the cucumber salad. Place the olive oil, lemon juice and zest, garlic, vinegar, salt and pepper in a medium bowl and whisk to combine. Slice the cucumbers and chilli and toss them in with the oil mixture, turning to coat. Add the rocket leaves and gently toss. Divide the salad between 4 serving plates and top each with a piece of the salmon. Serve immediately.
