Dukkah crusted salmon bowls with a jalapeño mayo
Serves 2
Ingredients
3/4 of white rice
Jalapeños mayo;
1 spring onion
2 tbsp jalapeños
1 large garlic clove
1 cup coriander or parsley
1 tbsp Dijon mustard
1 cup mayonnaise
1/4 cup lime juice
2 fillets of salmon skin on
1 heaped tbsp dukkah
200g broccolini
Juice of half a lemon
Garnish: pickled chilli or fresh chilli (totally optional)
Extra herbs (coriander or parsley)
Instructions
Cook the rice as per the packet instructions.
Whizz the jalapeño mayo ingredients together in a blender. Season with salt and pepper and blitz until smooth.
Sprinkle the dukkah over the flesh of the salmon.
Heat a large fry pan with a splash of oil. When the oil is hot. Season the salmon on both sides with salt and pepper. Once the oil is hot, fry the salmon on both sides until crispy and cooked through.
Ready a large pan of boiling water. Blanch the broccolini for a minute and then drain.
Divide the rice and broccolini between two bowls. Break the salmon into pieces. Drizzle over the jalapeno mayo (there will be lots left but it will keep in the fridge – you can put it on anything like eggs the next day) garnish with chilli and extra herbs and a squeeze of lemon juice!
