Dukkah Crusted Huon Salmon

Bahan-bahan

• 4 200g Huon Salmon portions
• 1/4 cup Canola Oil
• 200g Dukkah
• 1/4 cup Sliced Preserved Lemon
• 1 tbsp Dried Cranberries
• 1 cup Cooked Cous Cous
• 3 tbsp flat leaf parsley
• 1/4 cup Mint
• 8 Cherry Tomatoes
• 2 Cloves of Garlic
• 1/2 cup Rice bran oil
• 1 tbsp Raw Sugar
• 1 Lemon, juice
• Pinch Sea Salt
• Pinch Cracked black pepper
• 3 tbsp Sumac
• 1/2 cup Creme Fraiche
• 1 Lime, zest only

Kaedah

1. 1
   Roughly chop cherry truss tomatoes and flat leaf parsley, tear mint leaves and crush garlic.
2. 2
   Combine with cooked cous cous, raw sugar, lemon juice, sea salt, cracked black pepper and rice bran oil and refrigerate.
3. 3
   Simply combine crème fraiche with sumac and zest of 1 lime. Check seasoning, place into airtight container and refrigerate
4. 4
   Lightly coat each portion in Canola oil and then completely cover each in Dukkah.
5. 5
   Heat a large non-stick or cast iron pan with a little ghee or oil until hot, carefully place each steak into the pan Dukkah side down, reduce the heat and cook for approx. 1minute. Carefully turn over and cook for a further 4-5 minutes or until flesh is firm.
6. 6
   Plate up with salad and serve creme fraiche dressing separately or drizzle over the salad and salmon portion