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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.