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Dukkah-crusted Salmon with Salad

 Note: Try it with our wholewheat pita bread.
 Product Number: Our Specials are on our Secret Menu

Price:R 128.00

 Country/Territory: South Africa

Try it with our wholewheat pita bread.

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Dukkah-crusted Salmon with Salad
  • 2 wholemeal pita breads
  • 2 tablespoons extra virgin olive oil
  • 250g frozen broad beans
  • 4 radishes, thinly sliced
  • 200g cherry tomatoes, halved
  • 60g pkt Coles Australian Baby Rocket
  • 100g fetta, crumbled
  • 1 cup mint leaves
  • 2 tablespoon pistachio dukkah
  • 4 skin-on salmon fillets
  • 1 lemon, zested, juiced
  • Step 1
    Preheat oven to 180C. Place bread on a baking tray. Brush with a little oil. Season. Bake, turning occasionally, for 5-7 mins or until crisp. Set aside to cool. Break into small pieces.
  • Step 2
    Meanwhile, cook the broad beans in a medium saucepan of boiling water for 3 mins or until heated through. Refresh under cold water. Drain well. Peel and place in a large bowl with the radish, tomato, rocket, fetta and mint.
  • Step 3
    Place dukkah on a plate. Add the salmon and turn to evenly coat.
  • Step 4
    Heat half the remaining oil in a medium frying pan over medium heat. Cook the salmon for 3 mins each side for medium or until golden and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
  • Step 5
    Combine the lemon juice, lemon zest and remaining oil in a small bowl. Drizzle over the broad bean mixture. Season and toss to combine. Divide among serving plates. Sprinkle with bread. Serve with the salmon.
  • 2668 kj Energy
  • 39g Fat Total
  • 10g Saturated Fat
  • 9g Fibre
  • 46g Protein
  • 527mg Sodium
  • 3g Carbs (sugar)
  • 20g Carbs (total)
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