Dukkah Salmon with Beetroot Pickles
1 red onion, thinly sliced
1 beetroot, peeled, cut into matchsticks
¼ C red wine vinegar
2 t sugar
2 t salt
3 T dukkah
4 x pinboned salmon portions, skin on
120g baby rocket
1 fennel bulb, finely shaved, fronds reserved
¼ C extra virgin olive oil
Salt & pepper
- Combine onion, beetroot, vinegar, sugar and salt in a medium bowl. Set aside for 10 mins to soften.
- Place dukkah on a plate. Add the salmon. Turn to coat. Heat a non-stick frying pan over medium heat. Cook salmon for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
- Combine rocket and fennel in a large bowl. Drain beetroot mixture, reserving 2 T of the vinegar mixture. Add the reserved vinegar mixture to a jug with the oil. Whisk to combine and season. Drizzle over salad and gently toss to combine.
- Divide the salmon and salad among serving plates. Top with the beetroot mixture. Sprinkle with reserved fennel fronds to serve.
Recipe adapted from taste.com.au
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