This fresh-tasting dish pairs salmon with pistachio dukkah and pickled beetroot for a speedy weeknight dinner.
Serves44
Cook time4 mins4 minutes
Prep time20 mins20 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
This fresh-tasting dish pairs salmon with pistachio dukkah and pickled beetroot for a speedy weeknight dinner.
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.
