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Crisp Salmon, Chilli, Lime, Almond Dukkah

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For the love of summer, and summer lovers!

As we edge closer and closer to the first day of summer, we thought it would be a good time to start sharing some lighter recipes to suit the coming season.

Our snow peas are in full force and we simply had to find a way to use them, we just weren’t sure what to do with them – we didn’t want to ruin the crisp green look or the satisfying flavours that home grown vegetables provide! So, we settled for this. Snow pea salad, roasted garlic vinaigrette and crisp salmon with a dukkah topping. YUM! Enjoy xx


4 salmon fillets, skin on, pin-boned
1 whole head of garlic
1/4 c extra virgin olive oil
1/2 small lemon
2 tbsp. apple cider vinegar
pinch salt & pepper
4 c loose fresh snow peas
3 baby radish
1/2 almonds
1/2 lime
2 tsp. chilli flakes
4 tbsp. sesame seeds
2 tbsp. cumin seeds
1 tbsp. crushed coriander seeds


Preheat the oven to 220 degrees Celsuis (fan forced).
To make the dukkah combine: crush the almonds, add the sesame seeds, coriander, cumin and chilli to the crushed almonds. Adjust with more almonds if necessary. (we used a zip lock plastic bag and a rolling pin to save the blender)
Squeeze some lime juice in and toss. Set aside in a bowl.
To make the vinaigrette: Slice the head off the garlic and place on a roasting tray, drizzle with a little oil if desired and roast for 20 minutes.
Meanwhile prepare the snow peas and radish: thinly slice the radish, or use a mandolin. Remove the ends from the snow peas and wash.
Add the radish and snow peas to a bowl and set aside for serving.
Prepare the salmon: heat a non stick fry pan, add the salmon fillets skin side down and allow the skin to crisp for a few minutes (approximately 4).
Turn the stove off and place the salmon fillets on a baking tray, top each fillet with the dukkah and place in the oven for 10 minutes to finish cooking.
Remove the garlic from the oven after the 20 minutes.
Use a jar with matching lid to make the vinaigrette, add the olive oil, vinegar, salt, pepper and the juice of the lemon to the jar. Squeeze the cloves of roasted garlic out of the skin and roughly mince.
Add the garlic to the jar and put the lid on tightly before shaking to combine all the ingredients.
Toss a little vinaigrette through the snow pea salad and arrange on plates.
Carefully top with the salmon fillets and serve immediately.