- A 35g sachet of flaked almonds
- A 6g sachet of coriander seeds
- A 5g sachet of cumin seeds
- 2 salmon fillets
- A 400g punnet of vine tomatoes
- ½ cucumber
- 1 red onion
- A handful of mint, leaves only
- 1 lemon
- Sea salt and freshly ground pepper
- 1 tsp olive oil
- Frying pan
- Food processor (optional)
- Baking tray
Heat your oven to 200°C/Fan 180°C/Gas 6. Put a dry frying pan over a medium heat. Tip the almonds, coriander and cumin seeds into the pan. Stir and toast for 2-3 mins till they smell nutty, look golden and the seeds are popping.
Tip the mix into a food processor and pulse a few times to make a sandy mixture. No processor? Grind them with a spice or coffee grinder, or a pestle and mortar. Or tip them into a bowl and use the bottom of a jam jar to roughly crush them.
Stir a little salt and pepper into the almond mix. This is your dukkah. Press ½ tbsp of the dukkah onto the top of each salmon fillet (see our tip on what do with the leftovers).
Brush a baking tray with 1 tsp oil. Place the salmon fillets on the tray, dukkah side up. Roast in the oven for 10 mins till the flesh is dark pink and flakes easily when pressed with a fork.
While the salmon cooks, roughly chop the tomatoes and tip into a bowl. Dice half the cucumber and add it to the tomatoes. Peel and finely dice the red onion and add that, too.
Shred the mint leaves. Finely zest and juice the lemon. Stir the mint, lemon zest and juice into the veg with a good pinch of salt and pepper.
When the salmon is cooked through, serve it on warm plates with the tomato and cucumber salad.
Nuts about dukkah
Dukkah is an Egyptian condiment made from a mix of nuts, seeds, spices and herbs. This simple almond version will keep in an airtight jar or tub for a week or two. Dip batons of your leftover cucumber in it for a snack or sprinkle it on salads or soups for extra crunch.