Name: Pistachio dukkah salmon fillets
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
Ingredients: 250.00 ml pistachio kernels; 37.50 gm sesame seeds; 60.00 ml coriander seeds; 40.00 ml cumin seeds; 4.80 gm sea salt flakes; 1 tsp cracked black peppercorns; 6 x 240g salmon fillets, with skin attached; 36.40 gm olive oil; 3 limes, halved

Pistachio dukkah salmon fillets

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Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Ingredients:

250.00 ml pistachio kernels
37.50 gm sesame seeds
60.00 ml coriander seeds
40.00 ml cumin seeds
4.80 gm sea salt flakes
1 tsp cracked black peppercorns
6 x 240g salmon fillets, with skin attached
36.40 gm olive oil
3 limes, halved

Instructions:

In a large non-stick frying pan over medium heat, combine pistachios, sesame seeds, coriander seeds, cumin seeds, salt, and peppercorns. Stir occasionally and cook until fragrant and sesame seeds are golden, about 4-5 minutes. Allow to cool after removing from heat.
Add the pistachio mixture to a small food processor and pulse until finely chopped. Transfer the mixture to a bowl. Place the salmon fillets skin side down on a flat work surface and spoon the dukkah mixture onto each fillet, pressing it into the flesh.
Heat the barbecue hotplate to medium, coat with oil, and place the salmon fillets skin side down. Cook for 3 minutes, then flip and cook for another 1-2 minutes until done to your preference, being careful not to overcook the dukkah crust. Serve with lime and fattoush on the side.

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