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Dukkah-crusted salmon with smashed potatoes
Dukkah-crusted salmon with smashed potatoes
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate salmon dinner with Dukkah crusted potatoes for four.
Ingredients:
  • 2 x 400g pkts baby potatoes with butter and herbs
  • 40g (1/3 cup) cashew dukkah
  • 4 skinless salmon fillets
  • 18.20 gm olive oil
  • 1 bunch English spinach, ends trimmed, washed, dried
Instructions:
  • Preheat the oven to 200°C. Cook the potatoes according to package instructions, then transfer them to a roasting pan. Gently crush the potatoes with the back of a spoon to slightly flatten and break the skin. Bake in the oven for 30 minutes or until the potatoes are golden and crispy.
  • Place the cashew dukkah on a plate. Coat the salmon on both sides by pressing firmly. Heat oil in a large frying pan over medium heat. Cook the salmon for 2-3 minutes on each side until flaky. Transfer to a plate, cover with foil to keep warm.
  • Add the spinach to the pan and cook, stirring, until it just wilts, about 1 minute.
  • Plate the potatoes and spinach, then elegantly arrange the salmon on top before serving.

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