Dukkah Crusted Salmon With Cucumber and Chile Salad

Ingredients

• 1 1/2 cups (75g) puffed amaranth
• 2 tablespoons store-bought dukkah
• 1 teaspoon sea salt flakes
• 4 (200g) salmon fillets, skin removed
• 2 eggs, lightly beaten
• 2 tablespoons extra-virgin olive oil
• 1 long green chile, thinly sliced
• 1/4 cup (60ml) extra virgin olive oil, plus more
• 1/4 cup (60ml) lime juice
• 1 clove garlic, crushed
• 2 tablespoons chopped cilantro
• Sea salt and cracked black pepper
• 4 cups (50g) snow pea tendrils
• 2 Lebanese cucumbers (260g), thinly sliced
• Chervil sprigs, to serve

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