Baked Salmon with Asian Peanut Dukkah and Salad
Ready in 35 minutes
• Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, March 24, 2019.
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, March 24, 2019.
Ingredients
Rice
- 1 cup jasmine rice
- 1½ cups boiling water
Salad
- ½ capsicum
- 1 baby bok choy
- ½ telegraph cucumber
- ½ Tbsp sweet chilli sauce
Salmon
- 1 pack salmon fillet
- ½ Tbsp From My Kitchen Asian peanut dukkah
To Serve
- 1 pack Thai dressing
- Remaining From My Kitchen Asian peanut dukkah
- Pinch of chilli flakes (optional)
Have Handy
- Oil
- Salt & Pepper
- Vinegar
Steps
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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 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.
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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.
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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.
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Bake salmon in oven for about 8 minutes, for medium-rare, or until cooked to your liking.
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Serve rice topped with crispy salmon, salad, dressing and a sprinkle of dukkah and chilli flakes.