Ep 24 Annie and Jason: Dukkah Crusted Salmon with Green Leaves and Roasted Beetroot
Prep: 25 mins
Cook: 45 mins
- 4 baby beetroot, trimmed
- 3 tbs olive oil
- 1 tbs lemon juice
- Salt and pepper, to season
- 50g baby rocket leaves
- 50g baby spinach
- 1 small red onion, finely chopped
- 4 x 150g skinless salmon fillets
- 50g goat’s cheese, crumbled, to serve
- 3 tbs coriander seeds
- 2 tbs cumin seeds
- 35g (1/4 cup) sesame seeds
- 280g (2 cups) pistachios, toasted
- 50ml red wine vinegar
- 2 tbs honey
- 1 tbs wholegrain mustard
- 125ml (1/2 cup) extra virgin olive oil
- Preheat oven to 180C. Wrap beetroot in foil and place on an oven tray. Roast for 45 minutes or until tender. Cool, then peel and cut into quarters. Place in a bowl with 1 tbs of the oil and lemon juice. Toss to combine, then season with salt and pepper.
- To make dukkah, dry-fry seeds over low heat for 2 minutes or until fragrant and toasted. Cool, then process with pistachios in a small food processor until coarse crumbs form. Season with salt and pepper.
- To make salad dressing, whisk all ingredients in a large bowl until combined. Season with salt and pepper. Add rocket, spinach and onion and toss to combine.
- Heat remaining oil in a large frying pan over medium heat. Roll salmon in dukkah mixture, then add to pan and cook for 3 minutes on each side or until golden, crisp and cooked to your liking.
- Divide salmon, beetroot and salad among serving plates. Sprinkle over goat’s cheese to serve.
- Place any leftover dukkah in an airtight container and serve as a snack with bread and olive oil.
- Beetroot can be roasted a day in advance. Store covered in the refrigerator.
- You can also serve this dish with boiled potatoes and steamed asparagus, if you like.