Baked salmon with dukkah crumble
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Gather the family and savour a long afternoon at the table with this healthy and delicious dish.
Ingredients
Dried breadcrumbs
70 g, (1 cup made from day old bread)
Dukkah
¼ cup(s), (30g)
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Fresh coriander
¼ cup(s), coarsely chopped
Garlic
1 clove(s), crushed
Olive oil
1 tbs
Fresh lemon rind
2 tsp, finely grated
Lemon juice
2 tbs
Skinless salmon
800 g, boned
99% fat-free, plain or natural yoghurt, unsweetened
200 g
Fresh coriander
¼ cup(s), leaves to serve
Lemon(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a large baking tray with oil.
2
Combine the breadcrumbs, dukkah, parsley, chopped coriander, garlic, oil, lemon rind and 1 tablespoon of lemon juice in a medium bowl. Place the salmon, skin-side down, on the prepared tray. Sprinkle the breadcrumb mixture evenly over the top of the fish. Press down gently with your hand. Roast the salmon for 25-30 minutes or until cooked to your liking.
3
Meanwhile, combine the yoghurt, remaining lemon juice and 2 tablespoons water in a bowl. Transfer the salmon to a large serving platter. Top with the coriander leaves, and serve with the lemon wedges and the yoghurt mixture on the side.
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