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Dukkah-crusted salmon with cucumber and chilli salad
Serves 4 Starters and mains
Ingredients
- 75g puffed amaranth (available online or in most supermarkets)
- 2tbsp dukkah
- 1tsp sea salt flakes
- 2 eggs, lightly beaten
- 4 x 200g salmon fillets, skin removed
- 90ml extra virgin olive oil
- 1 long green chilli, thinly sliced
- 60ml lime juice
- 1 clove garlic, crushed
- 2tbsp chopped coriander
- 50g mangetout tendrils
- 2 Lebanese cucumbers, thinly sliced
To serve
- chervil sprigs
Method
Mix the amaranth, dukkah and salt on a small tray.
Dip each salmon fillet in the egg then press into the dukkah mixture to coat.
Heat 30ml of the oil in a large non-stick frying pan over a medium heat. Cook the salmon, turning every 3-4 minutes, for 10-12 minutes or until just cooked through and the crumb is golden.
Place the chilli, remaining 60ml oil, lime juice, garlic, coriander, salt and pepper in a medium bowl and whisk to combine.
Add the mangetout tendrils and cucumber and toss to coat.
Divide the salmon and salad between serving plates then top with the chervil sprigs.
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