Published On: Fri, Sep 16th, 2016

Roast salmon with fennel & pistachio dukkha

Dinner time just got fancy with this recipe for roast salmon with fennel and pistachio dukkha! Dukkha is an Egyptian spice mix with is absolutely delicious served as a topping on meat fish, fish roasted veggies.

Roast salmon with fennel & pistachio dukkha

Roast salmon with fennel & pistachio dukkha

By Fiona Hunter (www.americanpistachios.co.uk)

Serves 4 | Prep 15 mins | Cook 25 mins | Calories 468 (per serving)

GF SF DF EF

Ingredients
  • 4 salmon fillets
  • 2 fennel bulbs

For the dukkah:

  • 100g (3½oz) shelled pistachios
  • 4 tbsp sesame seeds
  • 2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • ½ tsp chilli flakes
  • ½ tsp smoked paprika
  • ½ tsp salt, optional

To serve:

  • 400g (14oz) tenderstem broccoli or asparagus
  • 200g (7oz) baby new potatoes
Method
  1. Preheat the oven to 180°C/Gas Mark 4.
  2. For the dukkah, heat a small non-stick frying pan, add the cumin, coriander and sesame seeds and dry roast for 30 seconds. Place with all the remaining dukkah ingredients in a smaller blender and process to a coarse powder.
  3. Cut each fennel bulb in half and cut each half into three wedges. Cook in boiling salted water for 10 minutes, drain well and toss with 1 tbsp olive oil.
  4. Place the fennel and salmon in a shallow ovenproof dish, then bake for 15 minutes.
  5. Place the fennel on a plate, top with the salmon, sprinkle 1 tbsp dukkah over each piece of salmon and serve with tenderstem broccoli or asparagus and new potatoes.

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