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Dukkah Crusted Salmon With Samphire And Garlic Minted Yoghurt

Written on Wednesday, July 12, 2017 | 5:29:00 AM

Serves : servings 

Ingredients : 
- 2 salmon fillets
- 1 tsp olive oil
- 70g samphire

For the dukkah mix
- 4 tbsp hazelnuts
- 4 tbsp sesame seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- 1½ tsp black peppercorns
- ½ tsp fine sea salt

For the garlic minted yoghurt
- 240ml lactose- or dairy-free yoghurt
- 1 tbsp garlic-infused olive oil
- 1 tbsp finely grated lemon zest
- 2 tbsp mint, finely chopped
- 1 tbsp lemon juice

Preparation Method :
1) Preheat the oven to 180°C (gas 4). Make the dukkah mix by adding all ingredients to a pestle and mortar and crushing together.

2) Place the salmon fillets on a baking tray and rub with the olive oil. Spoon 1 tablespoon of dukkah over each, pressing down lightly to make a crust. Bake for 20 minutes, or until the fish is golden and cooked through.

3) Meanwhile, whisk the ingredients for the garlic minted yoghurt together in a small bowl, and lightly fry the samphire for 2–3 minutes. Serve the salmon with the samphire and a drizzle of minted yoghurt.

4) The dukkah mix will keep for a couple of weeks in an airtight jar .

***TIP :

Samphire is a type of seaweed with a distinctively crisp and salty taste, at its best in July and August. If you can’t get hold of it, any robust greens will work perfectly in its place.


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