Dukkah-Spiced Salmon
with Spring Vegetable & Oyster Mushroom Ragout
Ingredients
- 2 Skinless Salmon Fillets
- 5 Ounces Mixed Oyster Mushrooms
- 1 Fennel Bulb With Fronds
- 1 Stem Green Garlic
- 1 Lemon
- 1 Red Onion
- ½ Pound Celeriac
- 1 Bunch Parsley
- 1 Tablespoon Pistachios
- 2 Tablespoons Crème Fraîche
- 1 Teaspoon Dukkah Salmon Spice Blend (Ground Coriander, Fennel Seeds, Cumin, Ground Black Sesame Seeds, Za'atar & Fennel Pollen)
From your pantry:
Instructions
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Prepare the ingredients
Wash and dry the fresh produce. Remove the salmon from the refrigerator to bring to room temperature. Cut the mushrooms (including the root ends) into bite-sized pieces. Pick off and remove the fennel fronds. Cut the fennel stems and bulb crosswise into ½-inch-wide pieces. Cut off and discard the root end of the green onion; thinly slice. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and medium dice the onion and celeriac. Pick the parsley off the stems; discard the stems. Finely chop the pistachios; place in a small bowl with the spice blend.
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Cook the mushrooms
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy; season with salt and pepper to taste. Transfer to a large bowl and set aside. Wipe out the pan.
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Cook the vegetables
In the same pan used to cook the mushrooms, heat 2 teaspoons of olive oil on medium-high until hot. Add the celeriac; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the fennel stems and bulb, green onion, and diced onion. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Stir in the lemon zest. Transfer to the bowl of cooked mushrooms; set aside in a warm place. Rinse and wipe out the pan.
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Cook the salmon
Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides. In the same pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.
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Finish the mushrooms & vegetables
Add the crème fraîche and half the parsley and juice of 1 lemon wedge to the bowl of cooked mushrooms and vegetables. Stir to thoroughly combine and season with salt and pepper to taste.
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Make the herb garnish & plate your dish
In a medium bowl, combine the fennel fronds, remaining parsley and the juice of 1 lemon wedge. Divide the finished mushrooms and vegetables and cooked salmon fillets between 2 plates. Top with the pistachio-spice blend mixture and herb garnish. Serve with the remaining lemon wedges. Enjoy!
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