Dukkah Salmon with Asparagus and White Bean Salad
Recipe by Anna Gare from Quickies In My Kitchen
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
Method
Salad
- Mix all salad ingredients together in a bowl
Salmon
- 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.
- Serve salmon with the prepared salad.
