Pistachio dukkah salmon fillets

Pistachio dukkah salmon fillets


The ingredient of Pistachio dukkah salmon fillets

  1. 1 cup pistachio kernels
  2. 1/4 cup sesame seeds
  3. 3 tbsp coriander seeds
  4. 2 tbsp cumin seeds
  5. 2 tsp sea salt flakes
  6. 1 tsp cracked black peppercorns
  7. 6 x 240g salmon fillets, with skin attached
  8. 2 tbsp olive oil
  9. 3 limes, halved

The instruction how to make Pistachio dukkah salmon fillets

  1. Place pistachio kernels, sesame seeds, coriander seeds, cumin seeds, salt and peppercorns into a large, non-stick frying pan over medium heat. Cook, stirring occasionally, for 4-5 minutes or until aromatic and sesame seeds are golden. Remove from heat and set aside to cool.
  2. Spoon pistachio mixture into a small food processor. Pulse until finely chopped. Transfer to a bowl. Place salmon fillets onto a flat work surface, skin side down. Spoon dukkah mixture onto each salmon fillet, pressing into flesh.
  3. Preheat a barbecue hotplate to medium, then spread with oil. Add salmon fillets, skin side down. Cook for 3 minutes. Turn and cook for 1-2 minutes or until cooked to your liking, taking care not to burn dukkah coating. Serve with lime and fattoush (see related recipe).

Nutritions of Pistachio dukkah salmon fillets

calories: 706.245 calories
calories: 47 grams fat
calories: 9 grams saturated fat
calories: 4 grams carbohydrates
calories: 3 grams sugar
calories: 65 grams protein
calories: 156 milligrams cholesterol
calories: 874.25 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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