Dukkah Crusted Huon Salmon

This recipe is packed with just the right combination of spice and citrus and brings the perfect balance to our Huon Salmon. A great way to dress up a week night dinner or to feed a hungry crowd, we think we’re onto a winner!

Preparation:: 1 Minutes
Cooking:: 15 Minutes
Serves:: 4

Ingredients

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

Method

1

Roughly chop cherry truss tomatoes and flat leaf parsley, tear mint leaves and crush garlic.
2

Combine with cooked cous cous, raw sugar, lemon juice, sea salt, cracked black pepper and rice bran oil and refrigerate.
3

Simply combine crème fraiche with sumac and zest of 1 lime. Check seasoning, place into airtight container and refrigerate
4

Lightly coat each portion in Canola oil and then completely cover each in Dukkah.
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

Plate up with salad and serve creme fraiche dressing separately or drizzle over the salad and salmon portion