ROAST SALMON WITH THYME & PEPPERLEAF DUKKAH

Home Beautiful - - ENTERTAIN -

Serves 8 Dukkah 1 tbsp white sesame seeds 1 tbsp co­rian­der seeds

1 tbsp cumin seeds

2 tsp le­mon thyme leaves 1 tsp ground sea salt

1 tsp ground moun­tain

pepperleaf (see tip, be­low)

1.5kg side of salmon,

skin re­moved

1 tbsp le­mon-in­fused olive oil,

ex­tra to driz­zle

¼ cup roasted macadamias,

chopped

2 tbsp roughly chopped

co­rian­der

Le­mon wedges, to serve

1.To make dukkah, dry roast white sesame seeds in a medium fry­ing pan over a medium heat un­til lightly golden. Tip into a small bowl. Dry roast co­rian­der and cumin seeds in same pan for about 2 min­utes or un­til fra­grant. Trans­fer to a mor­tar, add thyme and salt and coarsely grind with pes­tle. Tip into bowl with sesame seeds. Stir in pepperleaf. Set aside.

2. To pre­pare salmon, pre­heat oven to 200°C. Line a large, rec­tan­gu­lar oven tray with bak­ing pa­per. Place salmon on top and driz­zle with le­mon oil. Sprin­kle with 2 ta­ble­spoons dukkah. Roast for 12–15 min­utes for medium, or cook to taste. Lift salmon from tray to a serv­ing plat­ter. Cover and stand for 5 min­utes.

3. Sprin­kle with some of the re­main­ing dukkah, macadamias and co­rian­der. Driz­zle with le­mon oil and serve with le­mon wedges. Cut or flake into pieces and serve.

Find ground moun­tain pepperleaf on­line at her­bies.com.au or you can sub­sti­tute with ½ tsp dried mint and ½ tsp coarsely ground black pep­per. Store re­main­ing dukkah in a jar up to 1 month.

TOP: De­tails as on page 181. BOT­TOM, FROM LEFT: Astier de Vil­latte cup (used as a vase), stylist’s own. Cham­pagne glasses, $15, Hon­ey­bee Home­wares. Cop­per scoop, $22, and linen nap­kin in Blue, $79/set, both The DEA Store. Stock­ists, page 188

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