Dukkah-Crusted Salmon With Cucumber and Chile Salad
Dukkah-Crusted Salmon With Cucumber and Chile Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place the amaranth, dukkah and salt on a small tray and toss to combine.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace the amaranth, dukkah and salt on a small tray and toss to combine.
Dip each salmon fillet in the egg and press into the dukkah mixture to coat.
Heat the oil in a large non-stick frying pan over medium heat.
Cook the salmon, turning every 3–4 minutes, for 10–12 minutes or until just cooked through and the crumb is golden.
Place the chilli, extra oil, lime juice, garlic, cilantro, salt and pepper in a medium bowl and whisk to combine.
Add the snow pea tendrils and cucumber and toss to coat.
Divide the salmon and salad between serving plates and top with chervil to serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.