This recipe has got all your necessary touch points: the silky creamy fish, the hit of spice, the crunch and intrigue of the puffed grain dukkah. It’s easy, looks great, tastes even better, and you’ve armed yourself with time by prepping 90 per cent of it in advance — the key to any happy dinner plans. Oh, and please take the time to source sustainably farmed salmon.
Ingredients 20
Marinade
Puffed Grain Dukkah
To Serve
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Method 5
Preheat the oven to 125˚C (255˚F). Line a baking tray with baking paper.
To make the puffed grain dukkah, combine the , , , , , dried (if using), , and in a bowl and set aside.
Add the , , , , , , and to a bowl large enough to hold the . Add the salmon and gently turn to coat, rubbing the yoghurt mixture into the fish. Drizzle with the and salt flakes.
Gently transfer the fish to the prepared tray and drizzle over a little . Cook in the oven for 15–17 minutes, or until cooked to your liking. I always like to check as time will vary depending on the thickness of the piece of fish.
Remove the fish from the oven and immediately press the dukkah mixture onto the surface of the fish. Sprinkle over a few pomegranate arils, season with salt and freshly ground black pepper and serve with the extra tahini yoghurt dressing on the side.
