Our lemon Myrtle Coconut Chilli Nut Free Dukkah makes a lovely coating for fresh, rich in Omega 3 salmon fillets and turns a simple dish into something quite adventurous with these gorgeous tropical flavours. And it is perfectly matched with a drizzle of Chilli Ginger Wild Lime Sauce.
We've added a base of creamy potato and a light salad, but you could serve this with fat chips or then fries or a side of stemed vegetables .
Serves 4
Ingredients
4 salmon fillets
20g Lemon Myrtle Coconut Chilli Nut Free Dukkah
20g Panko Breadcrumbs
Olive oil to pan fry
Creamy potato mash for 4
Side salad or vegetables
Pour a third of the pack of Lemon Myrtle Coconut Chilli Nut Free Dukkah on a flat plate, add the same amount (20g) of Panko and shake to spread them evenly. This should be enough to coat 4 fillets but if the fillets are large more may be needed.
Press the top of the fillet (skin on or off - it's your preference) into the Sprinkles until completely covered. Only one side needs to be coated. Place the fillets on a clean plate, cover and rest in the refrigerator for at least 30 minutes. This resting helps the coating adhere to the fish.
Heat the olive oil to hot and carefully place the fillets into the oil coated side down and cook for 5 minutes, pressing ever so gently with an egg flip to ensure the ends of the fish are cooked. Using tongs carefully lift and turn the salmon and cook the uncoated sides for about 2-3 minutes further. The fish should be pink with a slightly deeper pink centre.
Have a disc of creamy mash on each plate and place the salmon, coated side up, on top. Serve with whatever you fancy!