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
- 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!