Dukkah Crusted Huon Salmon


  • 4 200g Huon Salmon portions
  • 1/4 cup Canola Oil
  • 200g Dukkah
  • 1/4 cup Sliced Preserved Lemon
  • 1 tbsp Dried Cranberries
  • 1 cup Cooked Cous Cous
  • 3 tbsp flat leaf parsley
  • 1/4 cup Mint
  • 8 Cherry Tomatoes
  • 2 Cloves of Garlic
  • 1/2 cup Rice bran oil
  • 1 tbsp Raw Sugar
  • 1 Lemon, juice
  • Pinch Sea Salt
  • Pinch Cracked black pepper
  • 3 tbsp Sumac
  • 1/2 cup Creme Fraiche
  • 1 Lime, zest only


  1. 1
    Roughly chop cherry truss tomatoes and flat leaf parsley, tear mint leaves and crush garlic.
  2. 2
    Combine with cooked cous cous, raw sugar, lemon juice, sea salt, cracked black pepper and rice bran oil and refrigerate.
  3. 3
    Simply combine crème fraiche with sumac and zest of 1 lime. Check seasoning, place into airtight container and refrigerate
  4. 4
    Lightly coat each portion in Canola oil and then completely cover each in Dukkah.
  5. 5
    Heat a large non-stick or cast iron pan with a little ghee or oil until hot, carefully place each steak into the pan Dukkah side down, reduce the heat and cook for approx. 1minute. Carefully turn over and cook for a further 4-5 minutes or until flesh is firm.
  6. 6
    Plate up with salad and serve creme fraiche dressing separately or drizzle over the salad and salmon portion