Sort of Nutty!

This on the fly fish dish will take 20 minutes top from start to finish! 6 Ingredients oozing with bold flavour!

Dukkah Crusted Salmon

Ingredients

150g Salmon Fillet, skin on.

3 tbs Pistachio Dukkah

30g Baby rocket/spinach mix

20g Feta cheese

50g Corn kernels

6-8 Mint leaves

1 Lime

2 tbs olive oil

Salt to season

Dressing - 2tbs extra virgin olive oil, juice of 1/4 lime, salt and pepper

Method

1. Preheat oven to 180°C. Season salmon with salt, then crumb the skin and bottom side of the fillet.

2. Heat 2 tbs of olive oil in a pan, until the oil starts to slightly smoke. Place salmon skin side down, press gently on the fillet to flatten. After 1-2 minutes in the pan, place in the oven for 6-8 minutes.

3. Heat corn kernels in a pan until they are lightly browned and chard. Toss salad leaves, crumbled feta, mint and chard corn kernels on a bowl with the dressing, then plate.

4. Carefully remove salmon from the oven and pan. Allow to rest on a tea towel to remove any excess oil. Place on to of the salad and serve with a wedge of lime.

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