Baked salmon with dukkah (Print Version)
Baked salmon with dukkah and fennel salad.
# Ingredients:
→ For the salmon
01 -
1.2 kg salmon fillet, skin on, pin boned
02 -
Olive oil
03 -
Pinch of salt and pepper
→ For the dukkah
04 -
70 g pistachios
05 -
70 g almonds
06 -
40 g sesame seeds
07 -
4 g coriander seeds
08 -
4 g cumin powder
09 -
4 g salt
10 -
2 g pepper
→ For the fennel salad
11 -
2 oranges
12 -
1 fennel bulb
13 -
¼ red onion
14 -
5 g chives, finely chopped
15 -
5 g Italian parsley, flat-leaf
16 -
5 g fresh dill
17 -
50 ml olive oil
18 -
Pinch of salt and pepper
# Steps:
01 -
Preheat the oven to 200°C/400°F. Spread pistachios, almonds, sesame seeds, coriander seeds, and cumin powder on a small baking tray. Toast for 8 minutes, then remove and cool. Blend or pound the mixture until finely crushed. Season with salt and pepper.
02 -
Slice the skin off the oranges and segment them into a bowl. Squeeze remaining juice into the bowl, add olive oil, chopped chives, and seasoning, then mix. Thinly slice the fennel bulb and red onion. Add parsley and dill leaves. Pour the dressing over the mix, combine, and refrigerate until needed.
03 -
Preheat the oven to 200°C/400°F (fan). Line a baking tray with parchment paper, place the salmon skin-side down, rub with olive oil, and season with salt and pepper. Bake for 12 minutes, then remove and allow to rest.
04 -
Generously sprinkle dukkah over the salmon. Serve with fennel and orange salad. Enjoy!
# Notes and Tips:
01 -
Leftover salmon can be stored in an airtight container in the fridge for up to 3 days. Leftover dukkah can be stored in an airtight container in a dry place and used as a topping for roasted vegetables, salads, or chicken.