Seedy Salmon

This is a fab quick dinner that sneaks some healthy seeds and nuts into the kids without them even realizing.

I have used gluten free bread here, crusts and the heel of a loaf, it’s so expensive to buy I don’t like to waste any of it! Regular bread will work just as well.

Serves 6.

Ingredients

6 salmon fillets, around 150g each

75g gluten free bread

2 tablespoons sunflower seeds

1 tablespoon chai seeds

1 tablespoon nigella/koolanji seeds

2 tablespoons dukkah

salt and pepper

olive oil

Method

Preheat the oven to 180 degrees Centigrade. Line a baking tray with baking parchment.

Check the fillets for bones and line up, skin down on the baking sheet.

In a food processor, blitz the gluten free bread to form crumbs.

Add the sunflower seeds and blitz again.

Pour the crumbs into a bowl and add the chai, nigella, dukkah, salt and pepper.

Spoon this crumb over each fillet and then drizzle each fillet with a little oil.

Pop the tray into the oven and bake for 15 – 20 minutes.

Allow to rest for 10 minutes before serving.

Dukkah Coated Chicken Breasts

This is a nice easy cheat using shop bought dukkah with a little extra kick.

It can be hard to find chicken breasts with skin on and bones in here in Perth so I tend to buy whole chooks and break them down into breasts, thighs, legs and wings.

By having the skin on and bones in the breasts have so much more flavour and really retain their moisture. I like to thinly slice the breasts and serve them on top of a big green salad.

Serves 4 if serving them up individually or thinly sliced in salad serves 8.

Ingredients

4 large chicken breasts, skin on, bones in

30g shop bought dukkah

1 teaspoon ground cumin

2 teaspoons sesame seeds

1 pinch chilli powder

salt and pepper

olive oil

Method

Preheat the oven to 190 degrees Centigrade and line a baking tray with baking parchment.

Rub a little olive oil over the skin of each breast.

On a flat plate, combine the dukkah, cumin, sesame seeds, chilli, salt and pepper.

Dip the skin side of he chicken into the dukkah mix, ensure the skin is totally coated.

Repeat with the remaining breasts.

Place the breasts on the prepared tray and pop into the oven.

Bake for 35-40 minutes until fully cooked, baste half way through.

Allow to rest for 5-10 minutes before slicing.