Matcha gives the fish great lift and adds an amazing bright light green colour.
Prep time: 15 minutes | Cooking time: 20 minutes – GF, DF, P
What you need:
- ¼ teaspoon pink Himalayan salt
- 4 piece salmon fillet, about xx g each, skin on and pin-boned
- 1 teaspoon coconut oil
- 3 ways mash, to serve (see page x)
- (½ cup) raw hazelnuts, chopped
- (½ cup) pistachios, peeled and chopped
- 1 tablespoon cumin seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon coriander seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon Matcha green tea powder
- To make the dukkah, preheat the oven to 150˚C. Place all the ingredients except the matcha powder into a blender and blitz until coarsely chopped. Spread over a baking tray and bake for 10 minutes or until xxx. Remove from the oven and let cool, then stir through the matcha powder.
- Place the salmon, flesh side up on a plate. Spread a thin layer/1 tablespoon ? dukkah over the top of each piece to cover evenly.
- Heat the coconut oil in a large non-stick? Frying pan over high heat. Place the salmon, dukkah-side down and cook for 2 minutes or until xxx. Turn and cook for 10 minutes or until. The cooking time will vary depending on the thickness of the fish. Remove from the pan, stand for 2-3 minutes to rest, then serve with 3 ways mash.
Note: The dukkah recipe will make about 1 cup which is more than you will need for this recipes, but it keeps well in an airtight container in the fridge for up to 2 months. Use it for a crust on meat or fish, or simply serve dukkah with sourdough and extra virgin olive oil for dipping when entertaining.
Nutritional information: Matcha is powdered green tea and is high in ORAC antioxidant count. It’s a great pick me up with a slow release of caffeine and it also contains theanine which creates a focusing and calming effect on the body. It’s perfect for lunch on a busy day.