Salmon is such an amazing fish that takes of various flavours while being full of Omega-3 fatty acids. There is so much you can do with salmon. I love mine raw and sliced finely like sashimi in a salad or baked. Baked salmon looks and sounds amazing, and your guests will feel like they are at a 5-star restaurant, but it’s actually super easy to cook.
Baking the salmon with dukkah gives the salmon a bit of crunch and a bit of flavour from all the spices that goes into the dukkah. You can buy dukkah at the supermarket or you can make it yourself and store it in the cupboard. Dukkah is also amazing with any other meat or used as a sprinkle in salads.
Your guests will love this paired with Antioxidant Green Salad and Carrot Sumac Salad. You don’t need a lot of salmon, as it is quite rich in flavour so a little goes a long way. (We used 4 large fillets to feed 8 people)
Dukkah Baked Salmon
- In a dry frying pan on a medium heat toast 4 teaspoons of; fennel, coriander and cumin seeds until fragrant.
- In a large mortar and pestle add the above seeds as well as; ½ cup of almonds, ½ cup of de-shelled pistachios, 2 tsp sumac. Bash all ingredients together until well combined.Season with salt and pepper
Note: You can pop the almonds and pistachios into a food processor to break down into smaller pieces if you prefer smaller nuts in your dukkah.
- Preheat oven to 180
- Line a baking tray with baking paper and place salmon fillets onto the tray.
- Drizzle olive oil over all salmon fillets. Add the dukkah over the top of each salmon fillet.
- Bake for 10-12 minutes. Remove from oven and serve with leftover dukkah sprinkled over.