Dukkah-Crusted Salmon and Quinoa Salad with Grilled Corn and Sugar Snap Peas

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Ingredients

1 cup lightly salted almonds (or other nut of your choice)
1/2 cup shelled pistachios
1/4 cup white sesame seeds
1 Tablespoon fennel seeds
1 teaspoon mustard seeds
1 teaspoon celery seeds
2 teaspoons coriander seeds
Salt, to taste
1 8-ounce piece of salmon, skin on
Extra virgin olive oil
Salt & pepper
1 cup quinoa, prepared according to package directions and cooled slightly
2 ears of corn, grilled and kernels removed from cob (here's a tip for doing that easily without making a mess)
4 scallions, sliced thin
8 ounces sugar snap peas, large dice
1 lemon, juiced
2-3 Tablespoons olive oil
4 basil leaves, chiffonade
Salt, to taste
1/4 cup Dukkah

1
Place all of the seeds in a dry non-stick skillet and toast over medium heat until fragrant, about 2 to 3 minutes. Do not let them burn!
2
Remove from heat and cool slightly.
3
Transfer all nuts and seeds to a food processor and pulse until the mixture resembles a coarse meal with some slightly larger pieces of nuts remaining.
4
Transfer the mixture to an airtight container and salt to taste. If you are using salted nuts, you may not even need to add salt.
5
Store Dukkah in the freezer in an airtight container for up to six months.
6
Preheat your grill. Coat the salmon with olive oil and sprinkle with salt and pepper.
7
Coat the salmon with Dukkah.
8
Grill the salmon skin side down on medium heat for 5 to 8 minutes until medium or desired doneness.
9
Remove from grill.
10
Mix all ingredients together except Dukkah and adjust seasoning to your taste.
11
Top with Dukkah.