master

Egyptian dukkah seasoning adds warm, herby flavor to sweet potatoes and carrots, which you’ll roast and toss with crisp endive and juicy orange.

Ethan Mick

with Orange & Endive

Salmon & Dukkah-Spiced Vegetables

10-Ounce Skin-On Salmon Fillet

Sweet Potatoes

White Endive

Carrots

Cara Cara Orange

Rice Vinegar

Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin, & Black Sesame Seeds)

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the **sweet potatoes**. Peel and medium dice the **carrots**. Place the diced sweet potatoes and carrots on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the **dukkah seasoning**; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl. Set aside to cool for at least 5 minutes.

Prepare & roast the vegetables:

While the vegetables roast, cut off and discard the root end of the **endive**; roughly chop. Peel and medium dice the **orange**.

Prepare the remaining ingredients:

While the vegetables continue to roast, in a bowl, whisk together the **vinegar** and **1 tablespoon of olive oil**. Season with salt and pepper to taste.

Make the dressing:

While the vegetables continue to roast, pat the **fish** dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skinless side down. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked to your desired degree of doneness. Transfer to a plate. Cover with aluminum foil to keep warm.

Cook the fish:

Just before serving, to the bowl of **cooled vegetables**, add the **chopped endive**, **diced orange**, and **dressing**; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Serve the **cooked fish** with the salad. Top the fish with a drizzle of olive oil. Enjoy!