Ingredients
puffed amaranth 75g or use 35g raw
dukkah spice blend 2 tbsp
sea salt flakes 1 tsp
skinless salmon fillets 4 x 200g
eggs 2, lightly beaten
extra-virgin olive oil
green chilli 1 long, thinly sliced
lime juice 4 tbsp
garlic 1 clove, crushed
coriander chopped to make 2 tbsp
pea shoots 50g
Lebanese cucumbers 2, thinly sliced
chervil sprigs to serve, optional
Method
STEP 1
Put the puffed amaranth, dukkah and salt on a small tray and toss to combine.
STEP 2
Dip each salmon fillet in the egg and press into the dukkah mixture to coat.
STEP 3
Heat 2 tbsp oil in a large non-stick frying pan over a medium heat. Cook the salmon, turning once or twice, for 10-12 minutes or until cooked and the crumb is golden.
STEP 4
Put the chilli, another 4 tbsp oil, lime juice, garlic, coriander, salt and pepper in a medium bowl and whisk to combine. Add the pea shoots and cucumber and toss to coat. Divide the salmon and salad between serving plates and top with chervil, to serve.
Source: Olive Magazine
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