Dukkah salmon with pickled beetroot
This fresh-tasting dish pairs salmon with pistachio dukkah and pickled beetroot for a speedy weeknight dinner.
- 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
Combine the onion, beetroot, vinegar, sugar and salt in a medium bowl. Set aside for 10 mins to soften.
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.
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.
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.