Poach salmon in lime-coconut water until succulent, and serve with almond dukkah.
- To make the dukkah, heat a frying pan over medium heat. Add almonds. Stir for 4-5 minutes or until they just start to turn golden. Stir in sesame seeds, coriander and cumin. Cook, stirring, for 1-2 minutes or until aromatic. Transfer to a mortar and pound with a pestle until lightly crushed. Transfer to a bowl. Stir in sumac and paprika. Place the coconut in the pan over low heat. Stir for 2-3 minutes or until lightly toasted. Stir into the almond mixture.
- Place coconut water, lime and peppercorns in a frying pan over medium heat. Add the fish and bring to a gentle simmer. Reduce heat to low. Cook, spooning some coconut water over the fish occasionally, for 3-5 minutes for medium or until cooked to your liking.
- Divide the green beans among plates. Top with the fish and sprinkle with the dukkah. Serve with baby potatoes.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set