Dukkah Crusted Salmon Tacos
Serves 4
Ingredients:
1½ Cups (75 Grams) Bread Crumbs or Gluten Free Crumbs
3 tbsp of your favourite Zambonelli Dukkah
4 X 200g Salmon Fillets, Skin Removed
2 Eggs, Lightly Beaten
2 tbsp Extra Virgil Olive Oil
1 Small Chilli, Thinly Sliced
¼ Cup (60ml) Extra Virgin Olive Oil
¼ Cup (60ml) Lime Juice
2 tbsp Shopped Coriander (Cilantro)
Sea Salt & Cracked Black Pepper, To Taste
Half a Red Onion Sliced Thinly
½ Cup Grape Tomatoes Halved
1/2 Cup Peas
One Avocado Cut Into Small Chunks
Small Flour Tortillas
Pea Tendrils for Garnish
Preparation Directions:
Combine the bread crumbs and Dukkah in a medium bowl. Dip each salmon fillet in the egg and press into the Dukkah mixture to coat. Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon, turning every 3–4 minutes, for 10–12 minutes or until just cooked through and the crumb is golden.
Place the chilli, extra oil, lime juice, coriander, salt and pepper in a medium bowl and whisk to combine. Add the peas, avocado, red onion and tomatoes and toss to coat. Divide the salmon and salad between the tortillas. Garnish with pea tendrils.