Dukkah-Crusted Roasted Salmon
Dukkah-Crusted Roasted Salmon
Ingredients
- 2 tbsp sesame seeds
- ½ tsp sweet paprika
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- 1 ½ lb (675 g) salmon fillet with skin (taken from the thickest part of the fillet)
- 2 tbsp (30 ml) olive oil
- 1 jar (1 cup/250 ml) grilled mixed vegetables, drained
- ¼ cup (40 g) sundried black olives, pitted and coarsely chopped
- 2 tbsp flat-leaf parsley, finely chopped
- Lemon wedges, for serving
Instructions
- In a large plate, combine the sesame seeds, paprika, cumin and coriander. Season the salmon with salt and pepper. Press the flesh of the salmon into the sesame mixture to coat well.
- In a non-stick skillet over medium-high heat, brown the salmon on the flesh side for 5 minutes in the oil. Gently turn the fish over and cook on the skin side for 5 to 7 minutes or until cooked but still soft at the centre. Adjust the seasoning. Place on a serving dish.
Dukkah-Crusted Roasted Salmon