Dukkah-crusted Salmon with Charred Tenderstem
By not-recognized“M&S's responsibly sourced and deliciously succulent Scottish salmon is the perfect partner to Middle-Eastern inspired spices, vibrant Tenderstem broccoli and super-smooth houmous”Time and servings
Ingredients
6 total- 2 tsp of dukkah
- 1 pot (230g) m&s houmous with extra virgin olive oil
- 4 m&s responsibly sourced scottish salmon fillets
- 350 g of tenderstem broccoli
- 1 jar (190g) m&s roasted red pepper paste
- 1 lemon
Method
5 stepsStep 1
Sprinkle each salmon fillet with half tsp dukkah.
Step 2
Heat a splash of olive oil in a non-stick frying pan over a medium heat and fry the salmon fillets for three minutes on each side. Remove from the pan and leave to rest.
Step 3
Heat a large frying pan with olive oil, add the broccoli and season with salt and pepper. Cook for 3-4 minutes, until tender. You can steam the broccoli if you’d prefer.
Step 4
Add the red pepper paste to the pan you cooked the salmon in. Halve the lemon and squeeze in the juice from one half, along with 1 tbsp olive oil. Warm through over a low heat, season and set to one side.
Step 5
Divide the broccoli between four plates, place the salmon alongside, with a dollop of the houmous and drizzle over the red pepper paste mix. Cut the rest of the lemon into wedges and serve.