ROAST SALMON WITH THYME & PEPPERLEAF DUKKAH

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