Polly’s Chicken Piccata
This is a bloody delicious salmon dish from my cookbook that is perfect for the warmer months. An easy number to whip up to take along to a bbq.
Serves 4-6
Ingredients
2 tablespoons lime juice
2 tablespoons honey
3 tablespoons dukkah
1 teaspoon cumin seeds
2 garlic cloves – minced
1kg side of salmon – skin on
Salsa:
Juice of 1 juicy lime (3 tbsp)
1 teaspoon sugar
2 tablespoons pickled jalapeño – finely diced
½ cup Italian parsley – finely chopped
½ cup dill – finely chopped
¼ cup chives – finely chopped
Instructions
Preheat the oven to 200 fan bake.
Mix the lime juice, honey, dukkah, cumin seeds and garlic together in a small bowl.
Place the salmon, skin-side down, on a flat lined baking tray.
Spoon the marinade over the salmon flesh.
Season with salt and pepper.
Bake for 16 minutes.
The cook time will vary depending on the thickness of the salmon.
Whilst the salmon is cooking, whisk the lime juice and sugar together in a bowl.
Add the jalapeños and herbs to the bowl with the lime juice and sugar.
Season with salt and pepper. Set aside.
Once the salmon is cooked, gently lift it onto a serving platter. Spoon the salsa over the top.
