Dukkah-crusted salmon and chickpea salad recipe
Dukkah, a mildly spiced mixture made from sesame seeds and nuts, makes a wonderful coating for salmon, which is especially delicious when added to this wholesome chickpea salad.
- 1 tbsp olive oil
- 500g skinless salmon, cut into 3cm cubes
- 1/3 cup dukkah
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp ground cumin
- 1 x 400g tin chickpeas, drained and rinsed
- 1/2 medium red onion, finely sliced
- 2 medium tomatoes, diced
- 1/4 cup parsley leaves
- 80g rocket leaves
Heat oil in a non-stick frypan over medium heat. Coat salmon liberally in dukkah. Fry for 2-3 minutes or until cooked through, turning often to ensure it browns on all sides. Transfer to a plate lined with absorbent paper.
Meanwhile, whisk extra virgin olive oil, lemon juice and cumin in a large bowl. Add remaining ingredients and toss well.
Divide dressed salad evenly between four plates. Top with dukkah-crusted salmon.
- Be careful not to overcook the salmon as it will be dry.
- Chicken or white fish would also be delicious served this way.
- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.
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