dukkah salmon

I've been loving salmon lately, and it's glorious with this warm salad. Even in winter, it's important to get in a few raw vegies, so a warm salad strikes a nice balance between comforting and fresh!

Dukkah crusted salmon on a warm salad of charred sugar snaps, spinach and Chermoula roasted pumpkin, beetroot and red onion, with spicy toasted pepitas (wankfest over from this point on)

Ingredients (serves 2)

  • 2 salmon fillets, skin on and scored
  • 10 or so sugar snap peas
  • 2 big handfuls baby spinach
  • 1 large beetroot, or 2-3 baby beets
  • 1/2 a red onion
  • 1 cup pumpkin (butternut or kent)
  • 2 Tbs dukkah
  • 2 Tbs pepitas (pumpkin seeds)
  • Moroccan Chermoula spice mix
  • Cayenne pepper
  • Cold pressed walnut oil
  • Lemon wedges, to serve

Method

  • Chop roasting veg into consistently sized pieces
  • Pop on a tray, spray with oil, dust with Chermoula seasoning
  • Cover tray with foil, roast at 200 degrees celcius
  • In a fry pan, add Chermoula spice and cayenne pepper to a little bit of olive oil and get the flavours going. Turn to medium heat, add pepitas and toast until crunchy and coated with spice mix, then set the pepitas aside
  • Add a wee more oil to the pan, start frying off the sugar snaps on a high heat. Add salmon skin side down.
  • Pat dukkah on top of salmon. Remove sugar snaps from pan when they're dark on both sides and add to a bowl of baby spinach
  • Cook the salmon until two thirds cooked (you'll see the flesh turning pale up the side), then flip to finish cooking
  • Remove veg from oven, place on top of spinach and snaps. Top with salmon, drizzle with walnut oil, add pepitas. Serve with a wedge of lemon.
  • Happy days!