Dukkah salmon with super green salad
3
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Quinoa and Dukkah crumbed salmon fillet served with golden potatoes and a pea, watercress, mint and apple salad.
Ingredients
Baby potatoes
400 g, (chat) halved
Cooked quinoa
¾ cup(s), (150g) tri-colour (Use 3/4 cup)
Dukkah
1 tbs, pistachio
Skinless salmon
500 g, (4x125g)
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Fresh lemon rind
2 tsp, finely grated
Green shallot(s)
1 individual, finely chopped
Frozen green peas
2 cup(s), (240g), thawed
Watercress
½ cup(s), 1/4 bunch
Fresh mint
1 cup(s)
Green apple, unpeeled
1 medium, cut into matchsticks
Reduced fat feta cheese
60 g, crumbled
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Place potato on tray and lightly spray with oil. Season with salt and pepper and bake for 25 minutes or until golden and tender.
2
Combine quinoa and dukkah on a large plate. Coat salmon on both sides by pressing mixture onto fish. Lightly spray with oil. Season and place on tray with potato. Bake for 8-10 minutes or until fish is cooked.
3
Meanwhile, stir yoghurt, lemon rind and shallot in a bowl until combined and season with salt and pepper.
4
Place fish, peas, watercress, mint, apple and feta on serving plates and drizzle with dressing. Add potatoes and serve.
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