Dukkah-crusted salmon and chickpea salad

Serves:

Serves 4

Ingredients

• 1 tbsp olive oil
• 500g skinless salmon, cut into 3cm cubes
• 1/3 cup dukkah
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1 x 400g tin chickpeas, drained and rinsed
• 1/2 medium red onion, finely sliced
• 2 medium tomatoes, diced
• 1/4 cup parsley leaves
• 80g rocket leaves

Method

Heat oil in a non-stick frypan over medium heat. Coat salmon liberally in dukkah. Fry for 2-3 minutes or until cooked through, turning often to ensure it browns on all sides. Transfer to a plate lined with absorbent paper.

Meanwhile, whisk extra virgin olive oil, lemon juice and cumin in a large bowl. Add remaining ingredients and toss well.

Divide dressed salad evenly between four plates. Top with dukkah-crusted salmon.

Find related salmon recipes

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• Baked salmon
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• Family fish pie
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• Salmon fish fingers
• Salmon macaroni bake
• Salmon mornay
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• Salmon, corn and dill risotto

Serving Suggestions

Note

• Be careful not to overcook the salmon as it will be dry.
• Chicken or white fish would also be delicious served this way.
• This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.