web/TemperanteIngredientes:
4 filés de salmão
1 colher de sopa azeite
2 colheres de sopa dukkah
1 colher de chá de sal
1 / 4 colher de chá de pimenta do reino moída na hora
Preparo:
Pré aqueça o forno a 180 °C Lave e seque bem o salmão com um papel toalha e coloque numa assadeira. Regue com o azeite e polvilhe com o dukkah, o sal e a pimenta.
Asse até que o meio do salmão esteja firme ao toque, mas não duro (aproximadamente 10 a 12 minutos). Retire do forno e sirva quente.
🔺Dukkah Ingredients;
Dukkah recipes vary quite a bit when it comes to the proportions of ingredients and the nuts used. Here’s what you’ll need for this recipe:
🔼Walnuts
͕🔼Almonds (hazelnuts are more commonly used)
🔼Sesame seeds
🔼Coriander
🔼Cumin
🔼Salt
🔼Freshly ground black pepper
The sesame seeds and spices are staples in dukkah recipes. Typically, the spices are toasted whole. I opted to use ground spices instead, just because they’re more common in American kitchens.
Tip: If you ever want to use ground spices instead of whole, you’ll want to use one-third as much as the recipe calls for.
The same is true for fresh herbs vs. dried (one tablespoon fresh parsley is the flavor equivalent of 1 teaspoon dried parsley).
How to Make Dukkah
The key to great dukkah is to freshly toast your ingredients. So, you’ll want to start with raw nuts and seeds. Here’s how to make this easy and accessible dukkah recipe:
Toast the whole nuts (walnuts and almonds) in a skillet until they’re starting to smell nice and fragrant.
Add the sesame seeds, so they get a chance to toast as well. They’re so small that they could burn if you added them along with the larger nuts.
Remove the nuts and seeds from the heat, and transfer them to a food processor.
Add the spices, and process the mixture until the nuts are broken down to the point that they resemble coarse sand. Don’t go too long, or you could end up with spicy nut butter (actually, that sounds pretty good, too).
That’s it! This simple recipe will take you about 10 minutes to make, from start to finish.
Uses for Dukkah
Here are a few delicious ways to use dukkah: Serve it with crusty bread and good olive oil, as shown here. (My go-to olive oils are California Olive Ranch and Trader Joe’s Kalamata variety.)
Sprinkle it over roasted vegetables or raw sliced vegetables. Top your hummus with dukkah for some crunch.Skip the croutons, and finish simple green salads with dukkah instead (here’s my go-to vinaigrette recipe).
🔼Sesame seeds
🔼Coriander
🔼Cumin
🔼Salt
🔼Freshly ground black pepper
The sesame seeds and spices are staples in dukkah recipes. Typically, the spices are toasted whole. I opted to use ground spices instead, just because they’re more common in American kitchens.
Tip: If you ever want to use ground spices instead of whole, you’ll want to use one-third as much as the recipe calls for.
The same is true for fresh herbs vs. dried (one tablespoon fresh parsley is the flavor equivalent of 1 teaspoon dried parsley).
How to Make Dukkah
The key to great dukkah is to freshly toast your ingredients. So, you’ll want to start with raw nuts and seeds. Here’s how to make this easy and accessible dukkah recipe:
Toast the whole nuts (walnuts and almonds) in a skillet until they’re starting to smell nice and fragrant.
Add the sesame seeds, so they get a chance to toast as well. They’re so small that they could burn if you added them along with the larger nuts.
Remove the nuts and seeds from the heat, and transfer them to a food processor.
Add the spices, and process the mixture until the nuts are broken down to the point that they resemble coarse sand. Don’t go too long, or you could end up with spicy nut butter (actually, that sounds pretty good, too).
That’s it! This simple recipe will take you about 10 minutes to make, from start to finish.
Uses for Dukkah
Here are a few delicious ways to use dukkah: Serve it with crusty bread and good olive oil, as shown here. (My go-to olive oils are California Olive Ranch and Trader Joe’s Kalamata variety.)
Sprinkle it over roasted vegetables or raw sliced vegetables. Top your hummus with dukkah for some crunch.Skip the croutons, and finish simple green salads with dukkah instead (here’s my go-to vinaigrette recipe).
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