Dukkah salmon with pickled beetroot

This fresh-tasting dish pairs salmon with pistachio dukkah and pickled beetroot for a speedy weeknight dinner.

Serves

4

Prep

20m

Cooking

4m

Ingredients

  • 1 red onion, thinly sliced
  • 1 beetroot, peeled, cut into matchsticks
  • 1/4 cup (60ml) red wine vinegar
  • 2 tbs caster sugar
  • 2 tsp salt
  • 2 tbs pistachio dukkah
  • 4 Coles Australian Salmon Skin-On Portions
  • 120g baby rocket leaves
  • 1 fennel, finely shaved, fronds reserved
  • 1/4 cup (60ml) olive oil

Method

STEP 1

Combine the onion, beetroot, vinegar, sugar and salt in a medium bowl. Set aside for 10 mins to soften.

STEP 2

Meanwhile, place the dukkah on a plate. Add the salmon and turn to coat. Heat a non-stick frying pan over medium heat. Cook the salmon for 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.

STEP 3

Combine the rocket and fennel in a large bowl. Drain the beetroot mixture, reserving 11/2 tbs of the vinegar mixture. Add the reserved vinegar mixture to a jug with the oil. Whisk to combine. Season. Drizzle over salad and gently toss to combine.

STEP 4

Divide the salmon and salad among serving plates. Top with the pickled beetroot mixture. Sprinkle with reserved fennel fronds to serve.

Serve with lemon halves.

Pop on gloves: To avoid staining your hands, wear disposable or rubber gloves when peeling and cutting the beetroot.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.