A quick and delicious meal that’s packed with flavour and a little extra crunch with the dukkah.
Serves: 2
INGREDIENTS
400 grams centre cut salmon fillet, skin off
2 teaspoons whole cumin seeds
1 teaspoon smoked paprika
¼ teaspoon ground turmeric
2 tablespoons olive oil
sea salt and ground pepper
3 medium zucchini, very thinly sliced
To serve
200 grams purchased babaghanoush
¼ cup purchased chimichurri
2 tablespoons purchased dukkah
Equipment: 4 x 20cm thin metal skewers.
METHOD
Cut the salmon into 12 pieces. Combine the spices and oil in a large bowl and season well. Add the salmon and turn to coat. Spread the zucchini into a single layer and season. Thread a few slices at a time onto the skewers along with the salmon. Heat a little oil in a large frying pan and, when hot, cook the skewers for about 1½ minutes each side, or until cooked to your liking.
To serve: Spread the babaghanoush over two plates. Top each with two skewers, then spoon over the chimichurri and scatter with dukkah. Add a final drizzle of olive oil.
DRINKS MATCH:
A West Coast IPA boosted with Cryo Pop hop hybrids, the Liberty Brewing Firestarter WCIPA ($11.50 x 440ml) will send you sideways into a moshpit of flavour. Its herbaceousness heaves with the creamy salmon and chimichurri zing. libertybrewing.co.nz
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!