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Seared Salmon in Dukkha Coat
Cooking Time: 10 Mins - Serves 2
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Ingredients:
2x 200g Pieces of Atlantic salmon or 1 Pkt of Seafood Secrets
Atlantic salmon
Dukkha:
4 Tablespoons roasted Hazelnuts
2 Tablespoons roasted Cumin Seed
2 Tablespoons roasted Coriander seeds
1 Tablespoon roasted sesame seeds
1 Tablespoon Sea salt
4 Sprigs of thyme
Salad:
1 Lebanese Cucumber
1 Roman Tomato
4 sprigs of mint
100ml Njoi Olive oil
100g Good Greek Yogurt
Salt & Pepper
1 Lemon Juiced
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Method:
1) Roast off spices, seeds and nuts separately
2) In Mortar ground cumin and coriander till fine and set aside
3) Take skin off hazelnuts and ground up in mortar
4) Mix Spices, sesame seeds, hazelnuts, thyme and salt in a bowl,
set aside
5) Cut up salad rough and tear the mint
6) Dust Salmon with dukkha mix and heat frying pan
7) On a medium heat drizzle 100ml of Njoi olive oil in and place
salmon in pan
8) Cook for 4 mins each side pending on how you want it done, let
salmon rest for 2mins
9) Dress salad with Olive oil, yogurt and season to taste and finish
with the juice of ½ a lemon
10) Arrange on Plate In a funky style
Chefs Tips:
1) Be careful not to burn the spice mix when cooking salmon
2) Always dress your salad at the very end, it cooks your fruits
3) Always use fresh fish
This recipe is by Peter Manifis www.vineleaves.com.au
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