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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.