Dukka Salmon with sumac sauce

This heady Middle Eastern spice mix, works perfectly with salmon.   Delicious served with Za'atar carrots and beetroot salad.   Make extra for lunch-on-the-go the next day.

1 Tbs coriander seeds

1 Tbs cumin seeds

1 Tbs fennel seeds

1 Tbs sesame seeds (black or white)

4 Salmon fillets (about 150g each)

1 Tbs olive oil

Sumac Sauce

250g Greek full fat yoghurt

1 Tbs Sumac

1 Lemon, juice and zest

Salt and pepper

Preheat the oven to 200C

In a non-stick frying pan, gently dry-fry the seeds (no need for any oil) for a few minutes, shaking the pan every few seconds until they just begin to colour and spit (a few minutes)

Remove from the heat, allow to cool then gently pour with a pestle and porter until a course texture (not a powder).   Add salt and pepper.   NB you can keep the mix in a jam jar for several weeks

De-skin the salmon and cut each fillet into two, brush the tops and sides with olive oil then press into the spice.   Place on a non-stick baking tray (NB you can do this ahead of time)

To make the sauce, carefully mix the ingredients together, don't over mix or the yoghurt will go runny.  Check seasoning, add more sumac or lemon if you like.   NB  You can make this 2 days ahead and keep in fridge.

Bake the salmons for 8-10 mins until firm.   Serve hot or at room temperature with the sauce on the side.

Serves 4