Baked salmon fillet with dukkah

🧂 Ingredients

• 1.2 kg Salmon fillet (2.6 pounds)

  Skin on, pin boned
• Olive oil
• Pinch of Salt and pepper
• 70 g Pistachio (2.4 oz)
• 70 g Almonds (2.4 oz)
• 40 g Sesame seeds (1.4 oz)
• 4 g Coriander seeds (0.1 oz)
• 4 g Cumin powder (0.1 oz)
• 4 g Salt (0.1 oz)
• 2 g Pepper (0.07 oz)
• 2 Oranges
• 1 Fennel bulb
• ¼ Red onion
• 5 g Chives (0.17 oz)

  finely chopped
• 5 g Italian parsley (flat leaf parsley) (0.17 oz)
• 5 g Fresh dill (0.17 oz)
• 50 ml Olive oil (1.7 fl oz)
• Pinch of Salt and pepper

Instructions

• 1 Preheat the oven to 200 °C / 400 °F
• 2 Place the pistachios, almonds, sesame seeds, coriander seeds and cumin powder
  onto a small baking tray and place into the oven.
• 3 Toast the nuts and spices for 8 minutes then remove from the oven and allow to
  cool.
• 4 Once cooled, place them into a mini blender (or mortar and pestle) and blend
  (pound) until well crushed. Season with salt and pepper.
• 5 For the dressing: Using a sharp knife, slice the skin off the oranges and
  segment, place the orange segments  into a bowl.  Squeeze any remaining juice
  from the oranges into the bowl. Add the olive oil, chopped chives and salt and
  pepper to the orange segments and mix through.
• 6 For the salad: Cut the fennel bulb in half and slice thinly or use a mandolin.
  Thinly slice and add the red onion. Pick the parsley and dill leaves, add to the
  salad.
• 7 Pour the dressing over the salad and combine. Set aside in the fridge until
  required.
• 8 Preheat the oven to 200 °C / 400 °F (fan)
• 9 Line a large baking tray with greaseproof (parchment) paper.
• 10 Place the salmon skin side down onto the baking paper, rub with a little olive
  oil and season with salt and pepper.
• 11 Place into the preheated oven for 12 minutes.
• 12 Once cooked, remove from the oven and allow to rest.
• 13 Generously sprinkle the dukkah over the salmon.

Nutrition Info