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Dukkah salmon with pickled beetroot recipe
Dukkah salmon with pickled beetroot recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Exciting salmon dish with pistachio dukkah, beetroot, fennel, and rocket.
Ingredients:
  • 1 red onion, thinly sliced
  • 1 beetroot, peeled, cut into matchsticks
  • 60ml red wine vinegar
  • 40.00 gm caster sugar
  • 4.80 gm salt
  • 40.00 ml pistachio dukkah
  • 4 Salmon Skin-On Portions
  • 120g pkt Baby Rocket
  • 1 fennel, finely shaved, fronds reserved
  • 60ml olive oil
Instructions:
  • In a medium bowl, mix together onion, beetroot, vinegar, sugar, and salt. Let it sit for 10 minutes to allow the flavors to meld and the ingredients to soften.
  • Prepare a plate with dukkah and coat the salmon with it. Heat a non-stick frying pan over medium heat and cook the salmon for 3 minutes on each side, or until done to your preference. Then, transfer the salmon to a plate, cover with foil, and let it rest for 5 minutes before serving.
  • In a large bowl, toss together rocket and fennel. Drain beetroot mixture, saving 1 1/2 tablespoons of the vinegar. In a separate container, mix the reserved vinegar with oil, season, and whisk until blended. Drizzle the dressing over the salad and gently toss to coat evenly.
  • Arrange the salmon and salad on plates. Drizzle with the pickled beetroot mixture and garnish with fennel fronds before serving.

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