Dukkah and buttery potatoes are short cuts to a sophisticated salmon dinner for four.
- Preheat oven to 200°C. Cook the potatoes following packet directions. Place in a roasting pan. Use the back of a spoon to lightly crush the potatoes (just enough to break the skin and flatten slightly). Bake in oven for 30 minutes or until golden and crisp.
- Meanwhile, place the cashew dukkah on a plate. Add the salmon and press firmly to coat on both sides. Heat the oil in a large frying pan over medium heat. Add the salmon and cook for 2-3 minutes each side or until the flesh flakes easily when tested with a fork in the thickest part. Transfer to a plate and cover with foil to keep warm.
- Add the spinach to the pan and cook, stirring, for 1 minute or until the spinach just wilts.
- Divide the potatoes and spinach among serving plates. Top with the salmon and serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set