Dukkah-crusted salmon with cucumber and chile salad
Indulge in the exquisite flavors of Dukkah-crusted salmon paired with refreshing cucumber and a spicy kick of chile in this vibrant salad. Perfect balance of textures and tastes!
Ingredients:
- 1 1/2 cups (75g) puffed amaranth
- 2 tablespoons store-bought dukkah
- 1 teaspoon sea salt flakes
- 4 (200g) salmon fillets, skin removed
- 2 eggs, lightly beaten
- 2 tablespoons extra-virgin olive oil
- 1 long green chile, thinly sliced
- 1/4 cup (60ml) extra virgin olive oil, plus more
- 1/4 cup (60ml) lime juice
- 1 clove garlic, crushed
- 2 tablespoons chopped cilantro
- Sea salt and cracked black pepper
- 4 cups (50g) snow pea tendrils
- 2 Lebanese cucumbers (260g), thinly sliced
- Chervil sprigs, to serve
Instructions:
- Spread the amaranth, dukkah, and salt evenly on a small tray and mix them together. Coat each salmon fillet by dipping it in beaten egg and then pressing it into the dukkah mixture. In a large non-stick frying pan, warm up the oil over medium heat. Cook the salmon for 10-12 minutes, flipping every 3-4 minutes, until it is cooked through and the coating is golden. In a medium bowl, whisk together chilli, extra oil, lime juice, garlic, cilantro, salt, and pepper. Add snow pea tendrils and cucumber, then toss them until coated. Plate the salmon and salad on serving dishes and garnish with chervil before serving.
Summary:
- Calories: 2928 kcal
- Fat: 205 g
- Protein: 191 g
- Carbs: 81 g
- Potassium: 4516 mg
- Magnesium: 542 mg