Honey Dukkah Crusted Salmon
Serves: 4
Total time: 40 minutes
Active time: 20 minutes
Dukkah is a spice blend packed full of toasted nuts and spices and is a simple way to upgrade any meal! Make a large batch and store in an airtight container for up to 2 months. Sprinkle leftover dukkah over salads, add to sandwiches, or use as a topper for your favorite hummus.
Special Equipment
Food processor or blender
Ingredients
Dukkah:
½ cup almonds, raw
¼ cup pistachios, shelled
3 tbsp sesame seeds, raw
1 tbsp fennel seeds
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp red chili flakes
2 tsp sea salt
Salmon:
1 lb salmon filet, skin on
2 tbsp honey
Sea salt and pepper, to taste
Preparation
Preheat the oven to 375℉. Line a baking tray with foil.
Add almonds, pistachios, sesame seeds, fennel, cumin, coriander, chili flakes, and sea salt to a frying pan over medium heat, cooking until toasted, about 3-4 minutes. Transfer to a food processor or blender, pulsing until finely chopped.
Pat the salmon filet with a paper towel to dry. Season liberally with salt and pepper. Place skin side down on the foil.
Using a spatula or pastry brush, coat the salmon with honey.
Sprinkle with 3-4 tbsp dukkah to coat.
Bake for 15-18 minutes, or until the salmon is fully cooked and flakes easily.
Enjoy!