Dukkah-Crusted Salmon Recipe
By
Kate Ramos
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Spice up simple salmon fillets with a dusting of dukkah, a Middle Eastern spice and nut mixture commonly used as a dip in Egyptian cooking.
What to buy: If you have the time, you can make your own dukkah. Otherwise look for it at gourmet grocery stores, Middle Eastern stores, or online at Spice Bazaar or Juliet Mae.
This recipe was featured as part of our Supercharge with Superfoods and Easy Weeknight Dinners photo galleries.
INGREDIENTS
- 4 (6-ounce) salmon fillets (preferably wild), pin bones removed
- 1 tablespoon walnut oil
- 2 tablespoons dukkah
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
- Heat the oven to 425°F and arrange a rack in the middle.
- Rinse salmon, pat dry with paper towels, and place on a baking sheet. Drizzle fillets with oil and sprinkle with dukkah, salt, and pepper.
- Bake salmon until the center is firm to the touch but not hard, about 10 to 12 minutes. Remove from the oven and serve immediately.
Made this for my wife's birthday. Interesting variation on usual salmon. Used macadamia oil since I had no walnut oil, and cut down on salt to accommodate DW's diet. Accompanied with Pepin's crispy kale (not worth it) and spinach, beet and warm goat cheese salad with raspberry viniagrette (definitely worth it!).
Zpatwa pecan sound great too or almonds---- that lemon was accent of cumin on kfitz's great idea- however- seems lemon would be a good fit somwhere... in a zest?
Kfitz ---like those ideas- ital dressing interesting-esp w/ jicama- what is aleppo chili? Thx for these.
Delicious! I only had pecans on hand so used those in place of the hazlenuts but what a flavor! Although someone mentioned a lemon flavor...did I miss an ingredient???
Hi MKbird,
Some ideas for you:
Starter dish: carrot parsley salad with chopped almonds, small pieces of orange segments, jicama and creamly italian dressing
Serve the salmon with a sauteed butternut squash flavored with a hint of aleppo chili.
Finish it all off with a dessert like a flan or berry flavored clafoutis.
The elements are pretty easy to make and the variation of flavors and textures should make a colorful, fun,satisfying meal.
Best,
Kfitz
Sounds very good and I love salmon-shellfish- never had dukkah-I like the hazelnut/lemon components--- tho cumin is not my most used spice--- so what sides-veggies -breads does anyone suggest with the Dukkah salmon? What other protein, starch ? Flatbread/pita? Couscous? I like an artful variety on my plate incl condiments, etc.
Great Idea!
A Classic Dukkah recipe works extremely well with fish: the lemon accent of cumin and the rounding of coriander should bring out the sweetness in the fish. Plus, the nuts add a nice rich crunch.
I also use it to make a fish cakes ( think cod). Lightly ground, it also adds a nice depth to pie crusts.
Confession: I own Juliet Mae.com an artisan spice company in San Francisco.( all hand-made, super fresh stuff) We started out by selling Dukkah!!! So it is remains big fav of mine.
This looks delicious! Can't wait to make it. Always looking for easy salmon recipes! Get those omega-3's!
Mitzi
www.nutritionexpert.com/blog
It was delicious. I had always used Dukkah with a rack of lamb (which is also delicious). I used my own recipe for dukkah. My recipe is from a magazine I was reading in New Zealand in 2005:
"Dukkah (pronounced doo-kah) is an Egyptian spice blend. You can use it as a crust for meat or sprinkled over vegetables or fried eggs. You will often see dukkah sitting on a plate with olive oil and bread. dip pieces of bread into oil, then into dukkah and enjoy. You can buy dukkah at gourmet food stores or make your own. Combine 1/2 cup seesame seeds, 1/4 cup coriander seeds, 2 tablespoons cumin seeds, 1 cup roasted roughly chopped hazelnuts, a pinch of chilli powder, sea salt flakes and freshly ground blackk pepper in a non-stick frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until aromatic. Allow to cool. Process to form a coarse pwoder. Store dukkah in an airtight container in the fridge for up to 2 months."
And enjoy.
aledm
http://travelingloveaffair.blogspot.com
Fresh crusty bread.
Low acid extra virgin olive oil
&
a mound of Dukkah for dunking your oil sopped bread into
Yumm!!
Good idea! I always make my salmon with "Camoon" (cumin) because I think the flavours go well and cumin is always recommended for fish in middle eastern cuisine.