- 1/3 cup flaked almonds, finely chopped
- 1/4 cup dukkah with almonds (see note)
- 1 teaspoon finely grated lemon rind
- 4 (150g each) salmon fillets, skin removed, cut into 5cm pieces
- vegetable oil, for shallow-frying
- 1 large Lebanese bread round
- 2 medium tomatoes, roughly chopped
- 1 Lebanese cucumber, chopped
- 1/2 small red onion, halved, thinly sliced
- 1 cup fresh flat-leaf parsley leaves
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Step 1Combine almonds, dukkah and lemon rind on a plate. Press fish in mixture to coat. Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook fish for 2 to 3 minutes for medium or until cooked to your liking.
- Step 2Meanwhile, make fattoush Grill bread until browned and crisp. Break into bitesized pieces. Combine tomato, cucumber, onion, parsley, olive oil and lemon juice in a bowl. Add bread. Toss to combine.
- Step 3Serve fish with fattoush.
- Low carb
- Low sodium
- Lower gi
Dukkah is an Egyptian spice blend made with roasted nuts, seeds and spices. You can find it in the spices aisle of larger supermarkets.
- Author: Cathie Lonnie
- Image credit: John Paul Urizar
- Publication: Super Food Ideas