By Jane Curran
Chickpea dukkah is a flavoursome dip that perfectly compliments this tasty salmon recipe.
Roasting salmon couldn’t be easier as it just takes a little oil and seasoning and it’s ready to pop in the oven. Making this dukkah dip may take a little longer, but the finished result is so worth it when the spices come together and add an extra hit of flavour to the salmon.
Chickpeas are full of protein and fibre, so it’s a great addition to a dish that’s already incredibly healthy thanks to the amazing benefits of salmon in our diet.
What’s more, this dish serves up to 12 people so it’s a great one to try if you’re feeding a crowd.
HOW TO MAKE ROASTED SALMON WITH CHICKPEA DUKKAH
- 1 side of salmon fillet, skinned
- 6tbsp chopped coriander, plus extra, to serve
- lemon wedges, to serve
For the dukkah:
- 85g sesame seeds
- 50g coriander seeds
- 25g cumin seeds
- 100g skinned hazelnuts
- 660g jar Spanish chickpeas, drained and rinsed
To make the dukkah, toast the sesame seeds in a hot, dry frying pan until golden brown and starting to pop. Crush with a pestle and mortar. Dry-fry the coriander and cumin seeds until fragrant, then grind coarsely in the pestle and mortar. Heat the oven to 180C, gas 4, then roast the hazelnuts until brown and grind coarsely. Mix the nuts and seeds and season.
Dry the drained and rinsed chickpeas on kitchen paper. Chop roughly and mix with 10tbsp of the dukkah.
Heat the oven to 200C, gas 6. Put the salmon on an oiled, foil-lined baking tray, brush with a little oil and season well. Roast for 20 minutes then top with the dukkah and coriander and serve with a squeeze of lemon.
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