Dukkah-spiced salmon with baby carrots and yoghurt

For Middle-Eastern inspiration dish try Curtis Stones dukkah-spiced salmon with baby carrots and yoghurt.

Recipe «Dukkah-spiced salmon with baby carrots and yoghurt» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup flaked almonds, toasted, 2 tsp coriander seeds, toasted, 2 tsp cumin seeds, toasted, 2 tsp sesame seeds, toasted, 1/4 cup olive oil, divided , 3 bunches baby carrots, scrubbed, cut into 3cm pieces, 1/2 cup Greek yoghurt, 3 spring onions , roughly chopped , 2 limes, zested and juiced, 4 skin-on salmon fillets, Fresh coriander, to garnish.

Ingredients:

• 1/4 cup flaked almonds, toasted 
• 2 tsp coriander seeds, toasted 
• 2 tsp cumin seeds, toasted 
• 2 tsp sesame seeds, toasted 
• 1/4 cup olive oil, divided 
• 3 bunches baby carrots, scrubbed, cut into 3cm pieces 
• 1/2 cup Greek yoghurt 
• 3 spring onions , roughly chopped 
• 2 limes, zested and juiced 
• 4 skin-on salmon fillets 
• Fresh coriander, to garnish 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.