Recipe

Dukkah-crusted salmon

  • 15 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Dukkah-crusted salmon
  • 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

Method

Dukkah-crusted salmon
  • 1
    To 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.
  • 2
    Heat 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.
  • 3
    Meanwhile, quarter buk choy; microwave about 2 minutes or until just tender.
  • 4
    Cook noodles in large saucepan of boiling water 4 minutes or until just tender, drain.
  • 5
    Serve fish with buk choy and noodles.

Notes

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.

More From Women's Weekly Food