Dukkah Crusted Salmon w/ Fennel & Orange Salad

This is a beautiful tasting and simple to prepare salmon dish, that is perfect for a side of salmon, or salmon pieces (just adjust your cooking times to suit). The fresher the Dukkah the better, but don’t be afraid to prepare it a few days in advance and store in an air-tight container. If you’re short on time, use a store-bought Dukkah option. You can eat this dish warm or cold (our preference would be slightly warm). New potatoes and asparagus would be delicious accompaniments to this dish.

Use: Fresh pin-boned Salmon
Serves: varies depending on the weight of your Salmon. 150g of protein per person for a main meal is a good general rule. A 1.2 kg side of Salmon should feed 8 pax.

For the Dukkah:

  • 70g Pistachios
  • 70g Almonds
  • 40g Sesame Seeds
  • 4g Coriander Seeds
  • 4g Cumin Powder
  • 4g Salt
  • 2g Pepper
  • Flaky Sea Salt
  • Freshly Ground Black Pepper

For the Fennel and Orange Salad:

  • 2 Oranges
  • 1 Fennel Bulb
  • 50ml Olive Oil
  • 5g Chives, finely chopped
  • ¼ Red Onion, thinly sliced
  • 5g Italian Parsley
  • 5g Fresh Dill

For the Salmon:

  • Side of Salmon, we used a 1.2 kg skin on, bone-out side
  • Olive Oil
  • Preheat your oven to 200 degrees Celsius
  • Place all the Dukkah ingredients, including the cumin, onto a small baking tray and place into the oven.
  • Toast the nuts and spices for 8 minutes then remove from the oven and allow to cool.
  • Once cooled, place your nuts and seeds into a mini blender, or mortar and pestle, and blend or pound until well crushed. Be careful not to grind them as you want a chunky crumb.
  • Season with salt and pepper to taste.
  • Using a sharp knife, slice the skin off the oranges, segment the orange and place into a bowl. Squeeze any remaining juice from the orange skins into the bowl. Add the olive oil, chopped chives, season with salt and pepper, and mix.
  • Cut the fennel bulb in half and slice thinly with a knife, or using a mandolin.
  • Place in a bowl and add the thinly sliced red onion.
  • Pick the parsley and dill leaves and add to the fennel and onion.
  • Pour the orange and olive dressing over the fennel mix and gently combine, then set aside in the fridge.
  • Line a large baking tray with greaseproof paper.
  • Place the salmon skin side down onto the baking paper, rub with a little olive oil and season with salt and pepper.
  • Place into the preheated 200-degree Celsius oven for 12 minutes, remove and allow to rest.
  • Generously sprinkle the Dukkah mix over the salmon.
  • Serve the Dukkah Salmon with the Fennel and Orange Salad alongside. Enjoy!