2 salmon fillets, skin on
Sea salt & cracked pepper
Extra virgin olive oil
2 tablespoons pistachio dukkah* (store bought)
1/2 cup natural Greek style yoghurt
1 tablespoon pesto* (store bought)
Snow Pea Orange Salad
2 oranges, skin removed, segmented (juice reserved for dressing)
50g snow pea sprouts, (cut in half, use top part only)
40g salad mix (baby rocket & beetroot leaves)
1/2 punnet tiny tom tomatoes, halved
1/2 continental cucumber, sliced julienne vegetable peeler
Dill for garnish
- For pesto cream, mix ingredients together and set aside.
- Prepare salad ingredients and place snow pea sprouts and salad mix in a bowl of iced water. Drain on paper towel before plating.
- Trim salmon for an even shape if required. Lightly oil and season salmon with salt and pepper, then press salmon skin side down onto a plate of pistachio dukkah.
- Heat a non-stick pan over medium-high heat with a little olive oil. Cook salmon skin side down for 3-4 minutes until golden and crisp, turn and cook for a further 3 minutes or until cooked to your liking. Remove from pan and let stand for 3 minutes before serving.
On 2 serving plates, spoon pesto yoghurt just off centre of each plate. Place a handful of snow pea sprouts and salad mix in the middle of each plate sitting some salad over the yoghurt. Place salmon on top of the salad on an angle. Arrange 5 orange segments, 5 shaved cucumber slices and 3 half tomatoes on each salad. Garnish with dill and snow pea sprouts, (standing some up throughout the dish). Drizzle over the salad a little of the reserved orange juice and serve.
*Pistachio dukkah and pesto can be found at most supermarkets and gourmet food stores. You can substitute any dukkah mix of your choosing.