Roasted Salmon with Dukkah Seasoning
Serves 4
Preheat oven to 350 degrees.
1 1½ lb salmon filet
2 Tb plus Dukkah seasoning
Dukkah is a delightful Egyptian spice and nut blend that pairs very nicely with salmon. You can buy it at the grocery store (I bought mine) or make your own by lightly toasting a combination of nuts such as almonds, pistachios, cashews, and/or hazelnuts, with sesame seeds, cumin, coriander, salt, and a little cayenne, if you like a little heat. Once you’ve toasted everything, pulse the ingredients in a food processor or blender until it’s a coarse meal. There are a lot of recipe variations online, as well as many suggestions for how to enjoy it including sprinkling it on vegetables, meats, or eggs, and using it to dip your bread into with a little olive oil. Addictingly tasty!
Rub both sides of the salmon with olive oil and place the filet skin-side down onto a foil-lined cookie sheet.
Sprinkle the dukkah seasoning generously over the top of the filet. Bake for approximately 15 minutes until the internal temperature reaches 165 or the fish flakes with a fork when you test it.
I served the salmon with some brown rice (you can certainly serve white rice or any complementary grain of your choice) and an Avocado Caper Salad.
Avocado Caper Salad
Serves 2
First, whisk together the dressing:
juice of one lemon
¼ cup olive oil
1 crushed garlic clove
½ tsp red pepper flakes
salt & pepper
1 avocado, peeled, pitted, sliced
1-2 Tb capers
½ cup chopped fresh herbs such as parsley or basil or even microgreens
Arrange the avocado slices and then top with a generous sprinkling of capers, and the chopped fresh herbs. Drizzle the dressing over the salad and serve.