Pistachio dukkah salmon fillets

Detailed step-by-step description of how to cook the dish "Pistachio dukkah salmon fillets". Try it by all means

Recipe «Pistachio dukkah salmon fillets» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup pistachio kernels, 1/4 cup sesame seeds, 3 tbsp coriander seeds, 2 tbsp cumin seeds, 2 tsp sea salt flakes , 1 tsp cracked black peppercorns, 6 x 240g salmon fillets, with skin attached, 2 tbsp olive oil , 3 limes, halved.

Ingredients:

• 1 cup pistachio kernels 
• 1/4 cup sesame seeds 
• 3 tbsp coriander seeds 
• 2 tbsp cumin seeds 
• 2 tsp sea salt flakes 
• 1 tsp cracked black peppercorns 
• 6 x 240g salmon fillets, with skin attached 
• 2 tbsp olive oil 
• 3 limes, halved 

Instructions

1. Place pistachio kernels, sesame seeds, coriander seeds, cumin seeds, salt and peppercorns into a large, non-stick frying pan over medium heat. Cook, stirring occasionally, for 4-5 minutes or until aromatic and sesame seeds are golden. Remove from heat and set aside to cool.
2. Spoon pistachio mixture into a small food processor. Pulse until finely chopped. Transfer to a bowl. Place salmon fillets onto a flat work surface, skin side down. Spoon dukkah mixture onto each salmon fillet, pressing into flesh.
3. Preheat a barbecue hotplate to medium, then spread with oil. Add salmon fillets, skin side down. Cook for 3 minutes. Turn and cook for 1-2 minutes or until cooked to your liking, taking care not to burn dukkah coating. Serve with lime and fattoush (see related recipe).