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Dukkah Salmon with Asparagus and White Bean Salad

Dukkah Salmon with Asparagus and White Bean Salad
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There are so many dukkahs available in shops these days. Go for a locally made batch as they are often fresher.

Serves 2

Ingredients

  • 2 x 150gm Salmon fillets, skin off
  • 3 Tablespoons dukkah
  • Olive Oil

Salad

  • 8 spears of thin asparagus, blanched
  • 1 can of white butter beans, drained and rinsed
  • 2 tablespoons Spanish onion, finely diced
  • 3 tablespoons crumbled goat’s feta
  • 1 tablespoon dill, chopped
  • Drizzle of Raspberry vinegar
  • Drizzle of Extra Virgin Olive Oil
  • Squeeze of Lemon juice
  • Salt and freshly ground pepper
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Method

Salad

  1. Mix all salad ingredients together in a bowl

Salmon

  1. Coat the salmon fillets in dukkah and sear, skin side down first, on a hot lightly oiled griddle or non stick fry pan until medium rare.
  2. Serve salmon with the prepared salad.
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