Baked Salmon with Asian Peanut Dukkah and Salad

Baked Salmon with Asian Peanut Dukkah and Salad

Ready in 35 minutes Serves 4
This dish will appear in Classic for Four 5 Night on Sunday, March 24, 2019.

Ingredients

Rice

  • 2 cups jasmine rice
  • 3 cups boiling water

Salad

  • 1 capsicum
  • 1 baby bok choy
  • ½ telegraph cucumber
  • 1 Tbsp sweet chilli sauce

Crispy Salmon

  • 600g salmon fillet
  • 1 Tbsp From My Kitchen Asian peanut dukkah

To Serve

  • 1 pack Thai dressing
  • Remaining Asian peanut dukkah
  • Pinch of chilli flakes (optional)

Have Handy

  • Oil
  • Salt & Pepper
  • Vinegar

Steps

  1. Cook rice Preheat oven to 220°C. Bring a full kettle to the boil. Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with a lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Prep salad Thinly slice capsicum and bok choy; cut cucumber in half lengthways and thinly slice. Add to a bowl along with sweet chilli sauce and a drizzle of vinegar and olive oil. Season.
  3. Prep salmon Pat salmon dry and remove any pin bones. Place salmon on a lined oven tray and season with salt. Sprinkle over first measure of Asian peanut dukkah.
  4. Bake salmon in oven for about 8 minutes, for medium-rare, or until cooked to your liking.
  5. Serve rice topped with crispy salmon, salad, Thai dressing and a sprinkle of Asian peanut dukkah and chilli flakes.

Nutritional Information

Energy 2750 kj
657 kcal
Protein 32.9g
Carbohydrate 47.2g
Fat 37.7g