Ingredients
1 cup pistachio kernels
¼ cup sesame seeds
3 tbsp coriander seeds
2 tbsp cumin seeds
2 tsp sea salt flakes
2 tsp SIDS CRAZY LEMON
1 tsp cracked black pepper
6 salmon fillets, with skin
2 tbsp rice bran oil
3 limes, halved
Directions
Place pistachio kernels, sesame seeds, coriander seeds, cumin seeds, salt and peppercorns into a large, non-stick frying pan. Cook, stirring occasionally, for 4-5 minutes until aromatic and sesame seeds are golden. Remove from heat and set aside to cool.
Spoon pistachio mixture into a small food processor, add SIDS CRAZY LEMON then pulse until finely chopped. Transfer to a bowl. Place salmon fillets onto a flat work surface, skin side down. Spoon dukkah mixture onto each salmon fillet, pressing into flesh.
Preheat a barbecue hotplate to medium, then spread with oil. Add salmon fillets, skin side down. Cook for 3 minutes. Turn and cook for 1-2 minutes until cooked to your liking, taking care not to burn dukkah coating. Serve with lime.
