- 2 tablespoon olive oil
- 4 skinless salmon fillets (880g)
- 400 gram (12½ ounces) baby buk choy
- 2 x 90g (3-ounce) packets dried ramen noodles
- 1/2 cup (80g) blanched almonds
- 1 tablespoon each coriander and cumin seeds
- 1/4 cup (35g) sesame seeds
- 1/4 teaspoon black peppercorns
- 1To make almond dukkah; dry-fry ingredients in large frying pan, stirring, about 1 minute or until browned lightly and fragrant. Process mixture until chopped coarsely.
- 2Heat oil in same large frying pan over medium heat. Press one side of each fish fillet firmly into dukkah to coat; cook fish 3 minutes each side or until cooked as desired.
- 3Meanwhile, quarter buk choy; microwave about 2 minutes or until just tender.
- 4Cook noodles in large saucepan of boiling water 4 minutes or until just tender, drain.
- 5Serve fish with buk choy and noodles.
Before starting the recipe, boil the kettle so you have boiling water ready to prepare the noodles. Dukkah is available from the spice section of most major supermarkets. You can use this instead of making your own, to save even more time.
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