Dukkah & Hummus-crusted Salmon
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
2
- 1/3 cup panko breadcrumbs
- 2tablespoons pistachio dukkah
- 2tablespoons extra virgin olive oil
- 300grams pkt Tassal Fresh Tassie Salmon, skin off
- 200grams tub Chris' Homestyle Smooth Hommus Dip
- 1 lemon
- 160grams Mix-a-Mato® tomatoes, sliced
- 1/4 bunch continental parsley, leaves picked, coarsely chopped
- 1 Lebanese cucumber, finely chopped
- 1 spring onion, thinly sliced
- 1 clove garlic, crushed
Nutrition per serving
4080kJ / 975Cal
4080 Kilojoules or 975 Calories
47% of daily energy intake*
Protein
46.2grams
Fat
71.5grams
Carbs
34.6grams
Sugars
8.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A morsel of oceanic goodness doesn't have to be difficult. Try elevating Tasmanian salmon with a lather of hummus and a light, refreshing side salad.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Combine breadcrumbs and dukkah in a small bowl.
Step 2 of 4
Heat half of the oil in a large non-stick frying pan over medium-high heat. Add salmon and cook for 30 seconds each side or until browned. Remove from heat. Spread top of each salmon with 2 tbs of hummus. Sprinkle with dukkah mixture, pressing to coat. Drizzle top of salmon with remaining oil. Bake for 5 minutes or until salmon is cooked through and crust is lightly golden brown. Remove from oven.
Step 3 of 4
Meanwhile, cut lemon in half. Zest and juice one half. Cut remaining half into wedges. Combine tomato, parsley, cucumber, onion, garlic, zest and juice in a bowl to create tabouli.
Step 4 of 4
Serve salmon with tabouli, remaining hummus and lemon wedges.
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