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!
• Prep time: 1 minute
• Cook time: 15 minutes
• Yield: Serves 4
• 4 x 200g Huon Salmon portions
• 1/4 cup Canola Oil
• 200g Dukkah
• 1/4 cup Sliced Preserved Lemon
• 1 tbsp Dried Cranberries
• 1 cup Cooked Cous Cous
• 3 tbsp flat leaf parsley
• 1/4 cup Mint
• 8 Cherry Tomatoes
• 2 Cloves of Garlic
• 1/2 cup Rice bran oil
• 1 tbsp Raw Sugar
• 1 Lemon, juice
• Pinch Sea Salt
• Pinch Cracked black pepper
• 3 tbsp Sumac
• 1/2 cup Creme Fraiche
• 1 Lime, zest only
- Roughly chop cherry truss tomatoes and flat leaf parsley, tear mint leaves and crush garlic.
- Combine with cooked cous cous, raw sugar, lemon juice, sea salt, cracked black pepper and rice bran oil and refrigerate.
- Simply combine crème fraiche with sumac and zest of 1 lime. Check seasoning, place into airtight container and refrigerate
- Lightly coat each portion in Canola oil and then completely cover each in Dukkah.
- 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. 1 minute. Carefully turn over and cook for a further 4-5 minutes or until flesh is firm.
- Plate up with salad and serve creme fraiche dressing separately or drizzle over the salad and salmon portion
This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/dukkah-crusted-salmon/?utm_source=The+HUON+salmon+club&utm_campaign=9469ca8960-June+EDM&utm_medium=email&utm_term=0_9ad52295cd-9469ca8960-365942245&goal=0_9ad52295cd-9469ca8960-365942245&mc_cid=9469ca8960&mc_eid=4dbd0c4a9f