Asian Peanut Dukkah-Crusted Salmon with Wasabi Cream

Steps

1. Preheat oven to 220°C. Bring a small pot of salted water to the boil. Bring a half full kettle to the boil. Line an oven tray with baking paper. Pat salmon dry and remove any remaining scales or pin bones. In a small bowl, mix lemon zest, sugar and salt together. Place salmon, skin-side-down, on prepared tray. Sprinkle with salt/sugar mix and gently press down onto flesh side. Set aside to cure for 3–4 minutes.
2. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then drain well.
3. While quinoa cooks, place goji berries in a small bowl and cover with boiling water. Leave to hydrate for about 3 minutes, then drain well.
4. When quinoa has 7 minutes cook time remaining, scape salt/sugar mix from salmon and discard. Sprinkle salmon with first measure of Asian peanut dukkah and cook for about 6 minutes, for medium-rare (depending on thickness), or until cooked to your liking. Remove from oven and set aside to rest for 2 minutes.
5. While salmon cooks, peel carrot and cucumber into long, thin ribbons, stopping when you reach the core (discard core and seeds). Add to a small bowl along with cooked quinoa, goji berries, rocket, coriander, lemon juice and a drizzle of olive oil. Season to taste with salt and pepper.
6. To serve, place superfood salad onto a plate with Asian peanut dukkah-crusted salmon and a dollop of wasabi cream on the side. Sprinkle second measure of Asian peanut dukkah over superfood salad.