Roast salmon with pistachio dukkha

Need an exciting new dinner option? We love this roast salmon with pistachio dukkha. If you’ve never heard of it before, dukkha is an Egyptian spice mix with can be used as a topping on meat, fish or roasted veggies. Once you’ve made up the spice mix, you can keep what you don’t use in an airtight container for up to one month.

Ingredients (serves 4)

4 x salmon fillets, about 125g each in total
2 medium fennel blubs

For the dukkah:

100g shelled pistachio
4tbsp sesame seeds
2tbsp cumin seeds
1tbsp coriander seeds
½tsp chilli flakes
½tsp smoked paprika
½ teaspoon salt, optional

To serve:

400g Tenderstem broccoli or asparagus 
200g baby new potatoes

Method

Preheat the oven to 180°C/fan 160°C /gas 4.

To make the dukkah, heat a small non-stick frying pan. Once the pan is hot, add the cumin, coriander and sesame seeds and dry roast for 30 seconds. Place all the ingredients in a smaller blender and process to a coarse powder.

Cut each fennel bulb in half and cut each half into three wedges. Cook in boiling salted water for 10 minutes, then drain well and toss with one tablespoon of olive oil.

Place the fennel and salmon in a shallow oven proof dish, then bake for 15 minutes.

Place the fennel on a plate, top with the salmon, sprinkle one tablespoon of dukkah over each piece of salmon and serve with Tenderstem broccoli or asparagus, and new potatoes.

Recipe courtesy of American Pistachios