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
Dukkah Crusted Huon Salmon