dukk, dukk, salmon

dukkah close up

Are you looking for a new way to prepare fish? We are fans of oven-baking fish to get that moist, flakey texture without much fuss. I like to have it topped with a layer of panko breadcrumbs or just seasoned with lemon pepper. But sometimes, I’m looking for something new.

a nut & spice blend

I found this container of Dukkah spice blend in my pantry, an impulse Trader Joe’s purchase, for sure. Dukkah is an Egyptian condiment made up of herbs, nuts, and spices. This version contains almonds, sesame, fennel, and anise seeds along with coriander and salt.

salmon + mayo + dukkah

I used a bit of my paleo mayo as glue before I crusted the salmon fillet with the dukkah spice blend. It made for a delicious nutty topping and was a great change of pace from our usual baked salmon.

dukkah-crusted salmon

dukkah-crusted salmon
printer-friendly recipe
serves: 2

Olive oil
2 salmon fillets
Salt and pepper
1 tablespoon mayonaise
2 tablespoons dukkah spice

Preheat oven to 350 degrees. Grease a small foil-lined pan with a light layer of olive oil. Salt and pepper the salmon filets and add to the pan. Smear half the mayo on top of each fillet and add the dukkah spice, pressing gently to coat. Bake for 15-20 minutes, until the fish easily flakes with a fork.

This entry was posted in condiment/sauce, paleo, seafood, Uncategorized and tagged , , , , . Bookmark the permalink.

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