Dukkah-Crusted Salmon With Cucumber and Chile Salad
A delicious and healthy dish featuring crispy dukkah-crusted salmon fillets served with a fresh cucumber and chile salad with snow pea tendrils. The salmon is coated in puffed amaranth and dukkah for a crunchy crust, while the salad provides a light, zesty accompaniment.
Ingredients
- •1½ cups puffed amaranth
- •2 tablespoons store-bought dukkah
- •1 teaspoon sea salt flakes
- •4 fillets salmon fillets
- •2 whole eggs
- •2 tablespoons extra-virgin olive oil
- •1 whole long green chile
- •¼ cup extra virgin olive oil
- •¼ cup lime juice
- •1 clove garlic
- •2 tablespoons cilantro
- •1 to taste sea salt and black pepper
- •4 cups snow pea tendrils
- •2 whole Lebanese cucumbers
- •1 to taste chervil sprigs
- •to serve
Cooking Instructions
- 1.
Place the 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 the oil in a large non-stick frying pan over medium heat. Cook the salmon, turning every 3-4 minutes, for 10-12 minutes or until just cooked through and the crumb is golden. Place the chilli, extra oil, lime juice, garlic, cilantro, salt and pepper in a medium bowl and whisk to combine. Add the snow pea tendrils and cucumber and toss to coat. Divide the salmon and salad between serving plates and top with chervil to serve.
20 min