This goes beautifully with a fresh loaf of bread or a salad. I also love to serve it with artisan crackers and a ramekin of aioli, as something tasty to nibble on when friends come around. You can make it ahead of time and serve it cold.
Serves: 4-5 as a main
Ingredients
3 tablespoons dukkah
2 tablespoons lime juice
1 heaped tablespoon honey
1 teaspoon cumin seeds
2 garlic cloves, minced
1kg side boneless, skinless salmon
Salt and black pepper
Herby Salsa
Juice of 1 juicy lime
1 teaspoon sugar
2 tablespoons pickled jalapeños, finely diced
½ cup finely chopped Italian parsley
½ cup finely chopped fresh dill
¼ cup finely chopped fresh chives
Salt and black pepper
Method
- Preheat the oven to 200°C fan bake.
- Mix the dukkah, lime juice, honey, cumin seeds and garlic in a bowl.
- Place the salmon skin-side down on a lined baking tray. Spoon the dukkah mixture over the salmon. Season with salt and cracked pepper.
- Bake for roughly 16 minutes (the cook time will vary depending on the thickness of the salmon).
- While the salmon is cooking, make the salsa. Whisk the lime juice and sugar in a bowl, then add the jalapeños ands herbs. Season with salt and cracked pepper. Set aside.
- Once the salmon is cooked, gently lift it onto a serving platter and spoon the salsa over the top.
Extracted from Miss Polly’s Kitchen by Polly Markus. Photography by Melanie Jenkins (Allen & Unwin NZ, RRP $45, released August 30).
