Salmon is heralded as an omega-3 superfood and the spicy, nutty, dukkah crust turns it into a memorable menu item for those to whom it is served - even the most capable cooks! Serve with lightly steamed colourful vegetables!
Ingredients
| ¼ cup | Sesame seeds |
| ½ cup | Mixed nuts |
| 1 Tbsp | Ground coriander |
| 1 Tbsp | Ground cumin |
| ½ tsp | Ground cinnamon |
| ½ tsp | Salt |
| ¼ tsp | Ground black pepper |
| 1 pinch | Cayenne pepper |
| 1 kg | Sealord Pink Salmon Skinless & Boneles (Main) |
| ¼ tsp | Salt |
| 2 Tbsp | Lemon juice |
| 1 Tbsp | Olive oil |
| 1 Tbsp | Butter, melted |
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Directions
- Grind the seeds and nuts together coarsely or place into a food processor and chop using the pulse setting to chop into fine crumbs - but not to a powder.
- Place all the ingredients into a non-stick pan and dry-fry while stirring for about 5 minutes or until a good flavour develops from the spices and the seeds and nut become lightly toasted.
- Preheat the oven to 200 º C. Only if necessary, cut the fish into neat portions and remove fine bones meticulously with a pair of tweezers. Sprinkle the fish portions with salt and lemon juice.
- Place the fish into a baking dish, skin side down and brush with the oil and butter combined - to make the dukkah stick. Sprinkle an even layer of the dukkah over the top.
- Place the fish into the hot oven and bake about 10 minutes for the salmon until just firm to the touch - check wile baking to make sure you do not over cook the fish. Salmon is best if almost just hot on the inside and baking time should be adjusted according to the thickness of the portions and personal preference. Serve as explained above.
