Seafood delight! GET IT I RECIPES
Mid spring in queensland means hot weather and pool-side barbecues. These delicious salmon recipes are the perfect accompaniment to any family get together.
Pistachio dukkah salmon COOKS IN 35 MINS | EASY | SERVES 4
Ingredients
METHOD
2 x 300g packs Tassal Fresh Tassie Salmon (4 portions), skin off
To make your dukkah, place the sesame seeds in a non-stick frying pan over medium heat. Cook, stirring often, for 5 minutes or until toasted and golden brown. Add pistachios, coriander, cumin, and pepper and cook, stirring, for 1 minute or until aromatic. Stir in the salt and set aside to cool. This makes more than you require for this recipe. Store the remainder in an airtight container. Great on top of salads or vegetables!
1 bunch asparagus 1 avocado, peeled and sliced 2 tablespoons pomegranate seeds Lemon juice and olive oil, to dress Dukkah: 1/4 cup sesame seeds 1/2 cup pistachio kernels, finely chopped 2 teaspoons coriander seeds, crushed 1 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/2 teaspoon sea salt
GET IT November 2021
Preheat oven to 200°C fan forced. Brush salmon with olive oil on both sides. Place onto a baking paper lined oven tray. Spoon pistachio dukkah onto the top of each portion of salmon. Bake for 14 minutes or until cooked to liking. Meanwhile, blanch asparagus in boiling water for 1 minute, drain then refresh in cold water. For the salad, combine asparagus, avocado, pomegranates and arrange on a platter. Drizzle with a little lemon juice and oil. Lay cooked salmon on top of salad.
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