Dukkah-crusted salmon with smashed potatoes

Dukkah and buttery potatoes are short cuts to a sophisticated salmon dinner for four.

Recipe «Dukkah-crusted salmon with smashed potatoes» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 400g pkts baby potatoes with butter and herbs, 40g Table of Plenty cashew dukkah, 4 skinless salmon fillets, 1 tbsp olive oil, 1 bunch English spinach, ends trimmed, washed, dried .

Ingredients:

• 2 x 400g pkts baby potatoes with butter and herbs 
• 40g Table of Plenty cashew dukkah 
• 4 skinless salmon fillets 
• 1 tbsp olive oil 
• 1 bunch English spinach, ends trimmed, washed, dried 

Instructions

1. 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.
2. 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.
3. Add the spinach to the pan and cook, stirring, for 1 minute or until the spinach just wilts.
4. Divide the potatoes and spinach among serving plates. Top with the salmon and serve.