Dukkah Salmon with Pickled Beetroot

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 salmon skin-on portions
120 g baby rocket leaves
1 fennel, finely shaved, fronds reserved
1/4 cup (60mL) olive oil

Method

Combine the onion, beetroot, vinegar, sugar and salt in a medium bowl. Set aside for 10 minutes 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 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.

Combine the rocket and fennel in a large bowl. Drain the beetroot mixture, reserving 11/2 tablespoons 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.

Credits: Coles

Photo Credits: Coles