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Dukkah-Coated Salmon with Buttery Smashed Potatoes

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Sophisticated, yet quick and easy to prepare, this makes a great dinner option for four.


  • 4 skinless salmon fillets
  • 2 x 400g packets of baby potatoes with herbs and butter
  • 1 bunch trimmed, washed and dried English spinach
  • 40g (1/3 cup cashew dukkah
  • 1tbs olive oil


  1. Preheat oven to 200oC and cook potatoes following the instructions on the packet. Place potatoes in a roasting pan and lightly crush them using the back of a spoon (just enough to flatten them slightly and to break the skin). Bake potatoes in the oven for 30 minutes until crisp and golden.
  2. Spread out the cashew dukkah on a plate and press salmon onto the dukkah to coat on both sides. Heat the olive oil in a frying pan over a medium heat and cook the salmon for 2-3 minutes each side or until you can easily flake the thickest part with a fork. Place the cooked salmon on a plate, cover with foil and keep warm.
  3. Next, cook the spinach in the frying pan until just beginning to wilt.
  4. Divide the spinach and potatoes evenly between four plates and top with salmon. Serve and enjoy.

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