For Middle-Eastern inspiration dish try Curtis Stones dukkah-spiced salmon with baby carrots and yoghurt.
- In a small food processor, pulse the almonds, coriander seeds and cumin seeds 8 to 10 times to achieve the consistency of coarse breadcrumbs. Transfer the mixture to a small bowl and stir in the sesame seeds, 3/4 teaspoon of sea salt flakes and 1/2 teaspoon of freshly ground black pepper. Set the dukkah aside.
- Heat a large heavy nonstick frying pan over medium-high heat. Add 2 tablespoons of oil and then the carrots and cook, stirring occasionally, for about 10 minutes, or until golden brown and crisp-tender. Season the carrots with salt and transfer to a plate lined with kitchen paper to drain any excess oil. Wipe out the pan.
- Meanwhile, blend the yoghurt, spring onions, lime zest and 1 tablespoon lime juice in a food processor until smooth. Season the yoghurt dressing to taste with salt.
- Return the nonstick pan to medium-high heat. Add the remaining 1 tablespoon oil and then the salmon fillets and cook skin side down for about 3 minutes, or until the salmon is golden brown. Carefully turn the salmon over and cook for 2 minutes, or until the salmon is mostly opaque, with a rosy centre when pierced in the thickest part with the tip of a small knife.
- Transfer the salmon to a platter. Using a pastry brush, lightly brush some of the yoghurt dressing over the top of the salmon fillets. Evenly sprinkle the dukkah over the salmon to completely cover. Serve the pan-roasted carrots and yoghurt dressing alongside the salmon, along with more dukkah for sprinkling. Garnish with fresh coriander.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set