The result of a girls night in!

Ingredients:

4 Salmon Steaks

Sliced Veggies: We have used Zucchini, Purple & Orange Carrot, Red Capsicum, Tuscan Red Onion, Pumpkin, Whole Beans and Button Mushrooms. You can use what ever veggies you like to make 4 serves.

4 Tablespoons of Yiah Mediterranean EVOO

2 Tablespoons of Yiah Casablanca Dip Mix

4 Tablespoons of Yiah Mediterranean Dukkah

Yiah Chai Shiraz Smoked Four Pepper Blend

Himalayan Rock Salt

Wedges of Fresh Lime & Slice Shallots to serve

Aioli: Whole Egg Mayo,  Yiah Casablanca Dip Mix and fresh Lime Juice to taste.

What to do:

Preheat oven to 220 C. In a large snaplock bag add the veggies, Yiah Mediterranean EVOO and the Casablanca Dip Mix. Toss to evenly coat. Add the veggies to a roasting pan and bake for 25 – 30 Mins and then reduce the heat to 180 C. Season the Salmon Skin with Yiah Chai Shiraz Smoked Four Pepper Blend and Himalayan Rock Salt. Heat a non stick frypan  to medium to hot heat and sear the Salmon Skin until it starts to go crispy (approx 2 minutes) Place the Salmon skin side up on top of the veggies. Add a Tablespoon of  Yiah Mediterranean Dukkah to the skin of each fillet and bake for 8 – 10 mintues.