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!

Dukkah Crusted Huon Salmon
Preparation:
1 Minutes
Cooking:
15 Minutes
Serves:
4

  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

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