DUKKAH CRUSTED SALMON WITH CHILI SALAD ENJOY DAN:

DUKKAH CRUSTED SALMON WITH CHILI SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-cups almond flour

2 tablespoons dukkah (recipe to follow)

1 teaspoon kosher salt

4 salmon fillets

2 eggs lightly beaten

1 tablespoon EACH Tandoori Masala & chipotle powder

2 tablespoon coconut oil

3 tablespoons EACH olive oil & lime juice

1 garlic clove, minced

Sea salt and freshly ground black pepper to taste

4 cups snap peas

1 English cucumber, thinly sliced

Fresh snipped chives

INSTRUCTIONS:

1.   Place the almond flour, dukkah and salt in a small trey and toss.

2.   In another bowl whisk the egg with the Tandoori Masala & chipotle powder

3.   Dip each fillet into egg mixture and the dip into the dukkah mixture.

4.   Heat the coconut oil into a skillet over medium-heat & when sizzling.

5.   Add the salmon, turning ever 3-4 minutes, for 10 -12 minutes.

6.   Or until golden brown and opaque.

7.   Place the olive oil and next 4 ingredients, in a bowl; whisk to combine.

8.   Add the snap peas, cucumber and toss to coat.

9.   Divide the salmon and salad between serving plates and top fresh chives.

DUKKAH RECIPE:

1/4-cup EACH hazelnuts and pistachios

1 tablespoons EACH coriander seeds, sesame seeds, cumin seeds, fennel seeds, & Szechuan pepper

1/2-teaspoon EACH dried cilantro, dried thyme, and salt

INSTRUCTIONS:

1.   In a dry cast-iron skillet over low-heat roast the hazelnuts until browned about 1 minute.

2.   Roast the pistachios and next 5 ingredients and roast for 1 minute.

3.   Remove from heat and stir in cilantro, thyme and salt.

4.   When cool: place in food processor and pulse unit a dry crumble.

ENJOY DAN:                                                                           BON-APPETTITE!!