Tag Archives: Salmon

Dukkah Crusted Salmon

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Some dinners look fancy but take almost no effort at all. This is one of them. When you have a bag of dukkah in the freezer, dinner gets wonderfully simple — a no-thinking-required kind of meal. A spoonful of this toasty nut-and-seed blend gives salmon the most irresistible golden crust: nutty, crunchy, and full of warm spice.

Spread a little harissa-mayo over the salmon, press on the dukkah, and let the pan do the rest. The bottom crisps, the top stays tender, and you end up with a weeknight dinner that feels restaurant-worthy with hardly any work at all.

This recipe is Part 3 of my Dukkah series, where I’m exploring all the delicious ways to use this Egyptian blend of toasted nuts, seeds, and spices. If you missed the base recipe, start with How to Make Dukkah. You’ll want a batch in your freezer at all times.

Watch me make it. If you’re a big fan of ASMR videos, this one will make you happy!

Keys to Success in making Dukkah Crusted Salmon

  • A blazing-hot pan. Cast iron is ideal here, but non-stick will also work. Heat it until it’s blazing hot before adding oil — that’s how you get the crunchy, caramelized crust without overcooking the fish.
  • Don’t skip the harissa mayo. It’s the “glue” that makes the dukkah cling to the salmon and also adds a gentle heat and richness. The crust won’t stick the same way without it.
  • Use room temperature dukkah. If your dukkah has been in the freezer, let it warm up for 2–3 minutes on the counter so it doesn’t steam and soften in the pan. Freshly toasted flavours also bloom beautifully in the heat.
  • Finish in the oven. Stovetop heat gives you the crust, oven heat cooks the salmon gently to the perfect doneness. The two-step method makes all the difference.

Serving Suggestions

Serve with simply dressed greens (I love lightly oiled arugula), steamed rice, or roasted asparagus. A squeeze of lemon over the top brightens everything and cuts through the richness of the crust.

This dukkah-crusted salmon is the kind of weeknight dinner that tastes far more impressive than the effort it requires. A swipe of harissa-mayo helps the dukkah cling to the fish, creating a nutty, golden crust that stays crisp while the salmon stays tender. With dukkah in the freezer, this comes together in minutes.

Dukkah Crusted Salmon

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Servings 4 servings
Calories 347 kcal

Ingredients
  

  • 600 grams Atlantic salmon, 4 fillets (about 150 grams each)
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton’s Kosher salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons mayonnaise,  (regular or light; avoid fat-free)
  • 1 Tablespoon tablespoon harissa paste, (I love NY Shuk Signature Harissa Paste)
  • 1/2 cup Dukkah
  • 2 Tablespoons olive oil

Instructions
 

  • Preheat the oven to 350°F. Pat the salmon dry and season with salt and pepper. In a small bowl, mix together the mayonnaise and harissa paste. Brush the top of each fillet with a thin layer of the harissa-mayo. Sprinkle 2 tablespoons of dukkah over each fillet, pressing gently so it adheres.
  • Sear the salmon. Heat a 12-inch cast iron or non-stick skillet over medium-high heat. Add the olive oil. When the oil is hot and shimmering, place the salmon fillets dukkah-side down into the skillet. Reduce heat to medium. Sear for about 2 minutes, until the crust is golden brown.
  • Finish in the oven. Flip the fillets, transfer the skillet to the oven, and bake for 10–12 minutes, or until the salmon reaches an internal temperature of 130°F for rare or 140° F for medium.
  • Serve. Remove from oven and serve immediately

Notes

This dukkah-crusted salmon is the kind of weeknight dinner that tastes far more impressive than the effort it requires. A swipe of harissa-mayo helps the dukkah cling to the fish, creating a nutty, golden crust that stays crisp while the salmon stays tender. With dukkah in the freezer, this comes together in minutes.

Nutrition

Calories: 347kcalCarbohydrates: 4gProtein: 31gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 84mgSodium: 823mgPotassium: 815mgFiber: 0.1gSugar: 1gVitamin A: 104IUVitamin C: 1mgCalcium: 20mgIron: 2mg
Tried this recipe?Let us know how it was!

More Ways to Use Dukkah

Continue the series here: 

Part 1: How to Make Dukkah

Part 2: Dukkah Fried Eggs

Part 4: Pita with Olive Oil and Dukkah – recipe coming soon.

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Harissa Salmon with Pistachio Pangrattato Crumb

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Even though I’m a food blogger, when it comes to dinner, I fall into a rut just like everyone else, making the same things every week. For years the only salmon recipe I made was salmon with a chipotle honey lime glaze. It was delicious but it was time to change things up.

A pangrattato is the process of making toasted breadcrumbs, using stale bread, olive oil and some seasonings, usually salt and garlic. It’s known as the poor man’s parmesan and is quite popular in in southern Italy where they use it as a topping for pasta. My version adds some pistachios, lemon zest and dill and I use it to top salmon before baking.

Watch it all come together.

I used a mix of mayonnaise and harissa paste as the “glue” to make sure the breadcrumb topping really sticks to the fish. I love the signature harissa paste from NY Shuk. It has the perfect hit of heat.

Since the salmon is baked in the oven, I decided to make this salmon recipe a sheet pan dinner. I added broccoli and cherry tomatoes. Peel the woody broccoli stems and then cut the broccoli from crown to stem, to make planks. The flat surface of the planks, gives you more surface area that comes into contact with the pan, allowing the broccoli to crisp up better.

The balance of different textures of this dish really enhances the eating experience. The rich buttery flavour and tender texture of the salmon contrasts so perfectly with the crunchy pistachio breadcrumb topping. The harissa paste adds a welcome hit of heat and acid. Add this to your dinner rotation. You’ll thank me.

Click here to print recipe for Harissa Salmon with Pistachio Pangrattato Crumb.

Spiced Salmon with Pomegranate Raita

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Dinner inspiration… the struggle is real. You’d think that as a food blogger, I cook something new and exciting for dinner every night. Nothing could be further from the truth. Just ask my husband. I have a regular rotation that I cycle through. Some of my tried and true favourites include Chipotle Lime Chicken, Maple Pecan Salmon, Charred Broccoli and Israeli Couscous Salad, and Cauliflower and Cheddar Stuffed Potatoes

On days when I have a photo shoot, the kitchen looks like a tornado went through it. The food has been thoroughly manhandled by me trying to get it to look just right for the photo. It has been sprayed with oil for shine, pinned with T pins to hold things in place and sprinkled so heavily with flaky sea salt and coarsely ground black pepper for texture, that it is no longer appetizing. On those days, dinner is fried eggs topped with tomatoes and Gruyere cheese.

I love it when friends invite me to dinner. I get new ideas about what to cook, plus, salad always taste better when someone else makes it. On New Years Day we went to visit our friends The Grizzlies. Mrs. Grizzly whipped up this spiced salmon for lunch. Garam masala, smoked paprika and cumin combine for a flavourful rub.

The spices are mixed with honey, olive oil and lemon juice and the salmon is roasted for about 15 minutes. I threw some broccolini on the sheet pan as well. Cauliflower or Brussels sprouts would also be delicious.

Mrs Grizzly served this with a cilantro salsa, but I had a surplus of pomegranates wilting in the fridge, so I whipped up a pomegranate yogurt raita sauce. Really fresh and yummy with the spiced salmon. I think I’ll be adding this salmon dish to our regular dinner rotation.

Leave me a comment and let me know what’s on rotation in your kitchen. I’m curious!

Click here to print recipe for Spiced -Salmon-with-Pomegranate-RaitaDownload

Cilantro Lime Salmon and Cumin Roasted Carrots

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This recipe is inspired by my new niece, Danit. She is a very welcome addition to our family and we were all thrilled when she agreed to marry our nephew Ben. They live in Florida and last month they welcomed a sweet baby girl into the family. The first of the next generation. I am now a great aunt, although if you were to ask some of my 24 nieces and nephews, I think that at least one or two would say I have always been a great aunt!

We finally managed a visit to Florida, a few weeks ago, to see the baby. She is adorable, and the most chill baby I have ever met. I’m convinced this is due, in no small part, to her relaxed parents. Their laid-back attitude was so unusual to see in a new parent. When we walked in, Danit immediately asked us if we wanted to hold her. Once I had her in my arms, sniffing in that delicious new baby scent, Danit proceeded to make lunch for us.

She made oven baked cilantro salmon, roasted shredded brussels sprouts, rice and a salad. I don’t recall being capable of making lunch for myself, let alone guests, when my first born was 5 weeks old! Everything was delicious and that sweet baby lay quietly in her bounce chair, dozing, while we ate lunch.

This is my take on Danit’s salmon. I used a mixture of tender green herbs, including cilantro, Italian parsley, mint and basil. Dill would be an excellent addition. This is a very flexible marinade. Cilantro haters, feel free to omit the cilantro and add more of the other herbs. Make it your own. I added some toasted pistachios to the mixture for a bit of texture, lime juice for fresh acidity and honey to balance the tartness.
I put the carrots in the oven before the fish, as they need a longer roasting time. They were simply dressed with salt, pepper, olive oil and cumin. Carrots and cumin are a really delicious pairing.

Fresh light and bright, for when the comfort foods of January fail to satisfy.

Click here to print recipe for Cilantro Lime Salmon with Cumin Roasted Carrots.

 

Roasted Spiced Salmon and Tomatoes

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As we enter the season of butter, sugar and peace on earth, I thought it would be a good idea to post something healthy to counteract all the treats that come our way this time of year. Prep time is minimal for this dish and you can get dinner on the table in less than 30 minutes. Bookmark it for those busy days ahead. In addition to being fast and delicious, it is also very pretty and would make a great dish for entertaining.

The inspiration for this dish comes from Donna Hay. I adapted it slightly. She cooked the fish en papillote, which involves wrapping each piece of salmon in parchment paper. It’s a great technique for lean cuts of protein like white fish and chicken breasts, but I didn’t think it was necessary for salmon, which is quite high in healthy omega 3 fats.

Since you’re turning on the oven already, add a tray of roasted grape tomatoes. The acid-sweet balance of these are  perfect with the rich salmon. Once the tomatoes are in the oven, get working on the fish. Thinly slice some lemons to make a base for the fish fillets. The spice mixture is a blend of smoked paprika, red pepper flakes, honey and olive oil. Finish with a sprinkle of coarse salt. I found a jar of pretty pink Himalayan  salt at HomeSense last week!
Scatter some fresh basil and chopped olives on the roasted fish and dinner is done.

Click here for recipe for Roasted Spiced Salmon and Tomatoes.

 

 

Falafel Spiced Roasted Tomatoes and Salmon

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Shortly after telling my husband I was working on a recipe for Falafel Spiced Tomatoes and Salmon, I served him the above dish. He poked around the plate and looked at me with a sad face. “Where are the falafels?” he asked. I explained that “falafel spiced” was a qualifying adjective for the roasted tomatoes. There are no actual falafels in this recipe. The tomatoes are roasted in the same spices that are used in the making of falafels. He was pretty impressed with the fact that I was able to name the correct part of speech.

This recipe is inspired by a Joshua McFadden recipe for Falafel Spiced Tomatoes and Chickpeas on Flatbread, that I bookmarked in August of 2015 and have been meaning to make for the past 3 Septembers when heirloom tomatoes are at their most glorious. Given that we are smack in the middle of January, I decided to use rainbow grape tomatoes and just roast them with the falafel spices (garlic, sumac, ground cumin and corriander and red pepper flakes).

I started the salmon fillets, skin side down in a hot pan with melted butter, to get the skin really crispy. Baste the flesh with the melted butter once or twice, then transfer pan to hot oven to finish cooking.
The tomatoes are so flavourful, that I kept the seasoning on the salmon simple, just salt and pepper. Something green on the plate will make you feel virtuous! I went with sauteed green beans and some toasted salted almonds. Some chopped mint, parsley and cilantro, if you like it, are also welcome.

Click here to print recipe for Falafel Spiced Roasted Tomatoes with Salmon.SaveSave

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Dukkah Crusted Salmon

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2-platesThis week, I’m not sure if I’m more excited about the Toronto Blue Jays or this salmon recipe. But, let’s put aside baseball and talk about Dukkah Crusted Salmon. Dukkah is a mid-east nut and spice mixture, chockfull of crunchy hazelnuts, pistachios and sesame seeds, scented with cumin, coriander and nigella seeds. dukkah-ingredientsA food processor makes quick work of the nuts and spices. dukkahI have waxed poetic about dukkah in this space before. (Grilled Flatbread with Dukkah, Roasted Asparagus with Dukkah). It is such a versatile mixture. My version of dukkah crusted salmon was inspired by Donna Hay’s recipe. To use the dukkah alone as a crust would be too heavy and overpowering. Donna suggests lightening up the coating by mixing in some puffed amaranth cereal. Too lazy to go to the store to hunt down puffed amaranth, I decided that Rice Krispies would be an excellent substitute.ready-for-crusting-1coating-fish-in-dukkah The fragrant crunchy coating yields way to meltingly tender rich salmon. Guys, this is my new favourite way to eat salmon.

Click here to print recipe for Dukkah-Crusted-Salmon.

1-plate

Go Jays Go!!

Maple Pecan Salmon

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I think it was Albert Einstein who said, that the definition of insanity is doing the same thing over and over again and expecting different results. This could well apply to me. Every year, in mid-late March, we have a few days of warm weather and I put away all the boots, winter coats, hats and mittens. Then inevitably, without fail, it snows the next day. In the ensuing scramble the next morning, everyone curses me for putting it all away and I vow to wait a bit longer next year.

My blogger friend Bobbi, wrote so lyrically about this subject last week. As a matter of fact, she writes lyrically about everything. You should check out her blog. Even though we have never met, she seems like such a lovely person, someone I could be friends with. A few weeks ago, she was travelling and away from her husband. She wrote a beautiful blog titled, Absence and Coconut Chow Mein Butterscotch Cookies. Here is just a little bit of it:

 “I reach for you in the darkness like I always do, a twelve-year habit that I can’t bare the thought of breaking. My hands meet a cold, crisp sheet. Where are you? Where am I? The sleepy haze begins to clear, and I remember that you’re at home in our bed, so far away. I fumble for the light. I miss you less once my day has started; the light holds so many distractions. But in the dark, awake, all I feel is your absence.”

See what I mean? She is so poetic and lyrical. When I’m away from  my husband, I’m just grateful to have control of the T.V. clicker! I guess maybe I’ve been married a bit longer than Bobbi.

While we’re on the subject of virtual friends, in my mind, Kelly Rippa and I are the best of friends. It annoys my daughter to no end, when we are having a conversation and I say, “Well, Kelly told me …” She reminds me that Kelly and I are not friends, nor are we ever likely to be. But I believe, that if she met me, we would be great friends. We have so much in common. We both have 2 sons and a daughter, with our daughters being the middle child. We both love to stay at home and as I discovered this week, we both suffer from Misophonia.

Literally translated, it means, “hatred of sounds.”  It is a form of decreased sound tolerance. People who have misophonia are most commonly annoyed, or even enraged, by such ordinary sounds as other people eating, breathing, or coughing; certain consonants; or repetitive sounds. Both Kelly and I can not stand to hear other people chewing. If my husband is eating an apple or grapes in the other room, and I hear him chewing, it makes me crazy. I have to get up and close the door. I am also extremely irritated by the sound of coffee being poured from a silver coffee pot. I know this sounds totally bizarre, but it’s true.

Sorry, got a little sidetracked there. I apologize if now you know way too much about me. But perhaps, maybe now you think we could be friends? I would make an excellent virtual friend.

In the spirit of it almost, but not quite yet, being spring (don’t put away the winter boots just yet), I bring to you a lovely salmon dish, featuring maple syrup and salmon. This recipe was originally created by Rose Reisman. I have adapted it, using a new cooking method I learned from Michael Symon (and no, I do not imagine that we are friends, but wouldn’t he be so much fun to hang out with?) Michael suggests cooking the salmon in a very low oven (200°F) for about 15-20 minutes. At this low temperature, the salmon stays very moist and it quite flavourful.

At first, it seems like the sauce ingredients will never come together. But keep the faith, eventually they boil into one sweet and sticky sauce.

When you check on the fish after about 20 minutes, it will not seem like very much has happened since the colour will be almost exactly the same as when it went in. Use a fork to see if the fish will flake. If it does, it’s done. I ended up cooking mine for about 30 minutes, as no one here likes it rare in the center. It was so moist. The sweetness from the maple and honey balanced the richness of the salmon. The crunch from the pecans provided some wonderful texture. I served it with an apple and cabbage slaw.

Click here to print the recipe for Maple Pecan Salmon.