Dukkah Dusted Salmon With Asparagus and Celeriac

This is a simple way to make salmon fillets with a dusting of flavorful dukkah, an Egyptian nut and spice blend. I love the combination of asparagus, celeriac and red onion.     DSC_0373

What to buy (serves 2):

  • 4 (6-ounce) salmon fillets (preferably wild), pin bones removed
  • salt and pepper, to taste
  • 4 tablespoons olive oil
  • 1 cup celeriac, cut into 1 inch pieces
  • 1 bunch asparagus, cut into 1 inch pieces
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons sour cream
  • 1 lemon, juice half and cut remaining half into wedges
  • 1 tablespoon Dukkah spice blend (ground coriander, fennel seeds, cumin, black sesame seeds)
  • 1 bunch parsley, finely chopped
  • 1 tablespoon pistachios, finely chopped

What to do:

  • pat salmon with paper towel to dry and season with salt and pepper
  • heat 2 tablespoons olive oil in pan over medium-high heat and add celeriac, asparagus, red onion and garlic
  • cook vegetables for 5-6 minutes, stirring occasionally, set aside
  • in the same pan, heat 2 tablespoons olive oil and add seasoned fillets, cooking for 4-5 minutes on each side until they reach your desired doneness
  • meanwhile, toss cooked vegetables with sour cream and lemon juice, season with salt and pepper
  • plate vegetables, topping with salmon fillet and sprinkle with pistachios, Dukkah spice, parsley leaves
  • serve with lemon wedge

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