Method

1. Toast the pistachios in a small pan over low heat for 2-3 minutes, stirring frequently. Transfer to a bowl to cool.
2. Add the remaining dukkah ingredients to the pan, and stir frequently for 2-3 minutes.
3. Transfer the dukkah ingredients and the toasted pistachios to a blender and blitz until coarse. Alternatively, use a mortar and pestle to achieve the same outcome. Remove and set aside.
4. Add spinach, strawberries, macadamias and avocado to a large salad bowl.
5. To make the dressing, add oil, white wine vinegar, mustard, and seasoning to a jar, secure the lid tightly, and shake well. Set aside.
6. Pat the snapper fillets dry with a paper towel. Score the skin with a sharp knife, making small parallel cuts to penetrate the skin but not the flesh.
7. Liberally sprinkle salt over the skin and leave for 10 minutes. Remove salt and blot dry with a paper towel. This step draws moisture out of the skin, ensuring crispy skin.
8. Coat the snapper fillets (flesh side) in the dukkah.
9. Heat oil in a large pan on medium-high heat. Place fillets into the pan, flesh side down. Cook for 4-5 minutes or until the fillet becomes golden brown, flip the fillets, and cook for another 4-5 minutes or until cooked through. Remove the fish from the pan.
10. Drizzle dressing over the salad and toss to combine.