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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