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.
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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