Salmon Recipes
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.
INGREDIENTS
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
METHOD
- 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!
