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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!