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.