Dukkah-crusted Salmon with Salad

Ingredients

Method

Step 1

Preheat oven to 180C. Place bread on a baking tray. Brush with a little oil. Season. Bake, turning occasionally, for 5-7 mins or until crisp. Set aside to cool. Break into small pieces.
Step 2

Meanwhile, cook the broad beans in a medium saucepan of boiling water for 3 mins or until heated through. Refresh under cold water. Drain well. Peel and place in a large bowl with the radish, tomato, rocket, fetta and mint.
Step 3

Place dukkah on a plate. Add the salmon and turn to evenly coat.
Step 4

Heat half the remaining oil in a medium frying pan over medium heat. Cook the salmon for 3 mins each side for medium or until golden and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
Step 5

Combine the lemon juice, lemon zest and remaining oil in a small bowl. Drizzle over the broad bean mixture. Season and toss to combine. Divide among serving plates. Sprinkle with bread. Serve with the salmon.

Nutrition