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Thursday, 26 May 2016

Roast Salmon With Fennel And Pistachio Dukkha...

Roast Salmon with fennel and pistachio dukkha.

Dukkha is an Egyptian spice mix with can be used as a topping on meat fish, fish roasted veggies.

Keep what you don’t use in this recipe in an airtight container for up to 1 month.

This recipe has been designed to help with weight loss developed by a nutritionist.

How To Make Roast Salmon With Fennel And Pistachio Dukkha:

Serves 4

  • 4 x salmon fillets, about 125g each in total
  • 2 medium fennel blubs

For the Dukkah:
  • 100g shelled pistachio
  • 4 tablespoons sesame seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon coriander seeds
  • ½ tsp chilli flakes
  • ½ tsp smoked paprika
  • ½ teaspoon salt, optional

To serve:
  • 400g Tenderstem broccoli or asparagus
  • 200g baby new potatoes to serve

How To Make:
  1. Preheat the oven to 180C/fan 160C/gas 4.
  2. To make the dukkah, heat a small non-stick frying pan, once the pan is hot add the cumin, coriander and sesame seeds and dry roast for 30 seconds. Place all the ingredient is a smaller blender and process to a coarse powder.
  3. Cut each fennel bulb in half and cut each half into 3 wedges. Cook in boiling salted water for 10mins, then drain well and toss with 1 tbsp. olive oil.
  4. Place the fennel and salmon in a shallow ovenproof dish, then bake for 15mins.
  5. Place the fennel on a plate, top with the salmon, sprinkle 1 tbsp. of Dukkah over each piece of salmon and serve with Tenderstem broccoli or asparagus and new potatoes.

Per serving: 428cals, 24g fat, 4g saturated fat, 37g protein, 8g fibre, 12g carbohydrate, 4g sugar, 0.2g salt

Gluten-free/ Low carb/High protein.

*Recipe and recipe photography by American Pistachios*
*No Payment was received*

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