Dukkah & Dill-Crusted Salmon
with Carrot Fries & Garden Salad- Gluten
- Wheat
- Sesame
- Almond
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
- Crustaceans
- Mollusc
Sometimes you want to put dinner in the oven and forget about it. That’s why this clever meal of salmon and sides involves no stove time at all. Both the easy carrot fries and the dukkah-crusted fish are baked, leaving you free to mix up a quick salad and get ready to enjoy the explosion of flavours.
Ingredients
4 unit
carrot
1 bunch
parsley
1 bunch
dill
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Soy, Gluten, Milk, Peanuts, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 unit
tomato
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
½ tub
Balsamic Vinaigrette Dressing
1 bag
spinach & rocket mix
1 tub
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the carrots (unpeeled) into 1cm fries. Place the carrot fries on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.
While the carrot fries are baking, finely chop the parsley leaves. Pick the dill leaves and finely chop. In a medium bowl, place the parsley, dill, panko breadcrumbs (see ingredients list) and dukkah. Add olive oil (1 tbs for 2 people / 2 tbs for 4 people) and mix well
Pat the salmon fillets dry with paper towel and place, skin-side down, on a second oven tray lined with baking paper. Lightly coat or spray with olive oil. Spoon the herb crust mixture onto the top side of the salmon and gently press down so it sticks. Some will fall off – don’t worry, you’ll use it later!
Bake the salmon on the top rack for the final 6-10 minutes of the carrot cooking time, or until the crust is golden and the salmon is just cooked through. TIP: It's okay to serve salmon slightly rare in the middle!
While the salmon is baking, cut the tomato into 1cm chunks. In a medium bowl, add the balsamic vinaigrette dressing (see ingredients list), season with salt and pepper and mix well. Add the tomato and spinach & rocket mix and toss to coat just before serving.
Divide the herb-crusted salmon, carrot fries and salad between plates. Sprinkle over any remaining crust and serve with dill & parsley mayonnaise. TIP: For the low-calorie option, serve without the dill & parsley mayonnaise.
