Dukkah-spiced salmon with baby carrots and yoghurt

title="Dukkah-spiced salmon with baby carrots and yoghurt"
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• 0:20 Prep


• 0:15 Cook


• 
  4 Servings


• Advanced

title="Curtis Stone"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Dukkah-spiced-salmon-with-baby-carrots-and-yoghurt.webp" srcset="https://img.taste.com.au/UPhLsQij/w55-h55-cfill-q80/taste/2017/02/curtis-stone-interview-121113-1.jpg 55w" sizes="55px" alt="Dukkah-spiced salmon with baby carrots and yoghurt"
/>

by Curtis Stone

For Middle-Eastern inspiration dish try Curtis Stone's dukkah-spiced salmon with baby carrots and yoghurt.

Featured in
Coles Magazine, Greek recipes

Ingredients

• 1/4 cup flaked almonds, toasted


• 2 teaspoons coriander seeds, toasted


• 2 teaspoons cumin seeds, toasted


• 2 teaspoons sesame seeds, toasted


• 1/4 cup olive oil, divided


• 3 bunches baby carrots, scrubbed, cut into 3cm pieces (about 500g total)


• 1/2 cup Greek yoghurt


• 3 spring onions (50g), roughly chopped


• 2 limes, zested and juiced


• 4 (180g each) skin-on salmon fillets


• Fresh coriander, to garnish

Method

• 
  
  
  Step 1
  
  
  
  
  In a small food processor, pulse the almonds, coriander seeds and cumin seeds 8 to 10 times to achieve the consistency of coarse breadcrumbs. Transfer the mixture to a small bowl and stir in the sesame seeds, 3/4 teaspoon of sea salt flakes and 1/2 teaspoon of freshly ground black pepper. Set the dukkah aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat a large heavy nonstick frying pan over medium-high heat. Add 2 tablespoons of oil and then the carrots and cook, stirring occasionally, for about 10 minutes, or until golden brown and crisp-tender. Season the carrots with salt and transfer to a plate lined with kitchen paper to drain any excess oil. Wipe out the pan.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, blend the yoghurt, spring onions, lime zest and 1 tablespoon lime juice in a food processor until smooth. Season the yoghurt dressing to taste with salt.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Return the nonstick pan to medium-high heat. Add the remaining 1 tablespoon oil and then the salmon fillets and cook skin side down for about 3 minutes, or until the salmon is golden brown. Carefully turn the salmon over and cook for 2 minutes, or until the salmon is mostly opaque, with a rosy centre when pierced in the thickest part with the tip of a small knife.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Transfer the salmon to a platter. Using a pastry brush, lightly brush some of the yoghurt dressing over the top of the salmon fillets. Evenly sprinkle the dukkah over the salmon to completely cover. Serve the pan-roasted carrots and yoghurt dressing alongside the salmon, along with more dukkah for sprinkling. Garnish with fresh coriander.
  
  
  

Notes

Make-Ahead: The dukkah can be made up to 2 weeks ahead. Store airtight at room temperature.

• Author: Curtis Stone


• Image credit: (N/A)


• Publication: Coles

Source: taste.com.au