Pistachio Dukkah Salmon

METHOD

Step 1

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!

Step 2

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.

Step 3

Meanwhile, blanch asparagus in boiling water for 1 minute, drain then refresh in cold water. Salad - combine asparagus, avocado, pomegranates and arrange on a platter. Drizzle with a little lemon juice and oil.

Step 4

Lay cooked salmon on top of salad.

Ingredients:

2 x 300g packs Tassal Fresh Tassie Salmon (4 portions ), skin off
1 bunch asparagus,
1 avocado, peeled and sliced
2 tablespoons pomegranate seeds
lemon juice and olive oil, to dress

Duukah
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