Dukkah-Crusted Roasted Salmon

Name: Dukkah-Crusted Roasted Salmon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tbsp sesame seeds; ½ tsp sweet paprika; ¼ tsp ground cumin; ¼ tsp ground coriander; 1 ½ lb (675 g) salmon fillet with skin (taken from the thickest part of the fillet); 2 tbsp (30 ml) olive oil; 1 jar (1 cup/250 ml) grilled mixed vegetables, drained; ¼ cup (40 g) sundried black olives, pitted and coarsely chopped; 2 tbsp flat-leaf parsley, finely chopped; Lemon wedges, for serving

(0)

Rate this recipe

Preparation 15 min
Cooking 10 min
Servings 4

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

Salmon
- 2 tbsp sesame seeds
- ½ tsp sweet paprika
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- 1 ½ lb (675 g) salmon fillet with skin (taken from the thickest part of the fillet)
- 2 tbsp (30 ml) olive oil
Grilled Vegetable Salsa
- 1 jar (1 cup/250 ml) grilled mixed vegetables, drained
- ¼ cup (40 g) sundried black olives, pitted and coarsely chopped
- 2 tbsp flat-leaf parsley, finely chopped
- Lemon wedges, for serving

Preparation

Salmon
- In a large plate, combine the sesame seeds, paprika, cumin and coriander. Season the salmon with salt and pepper. Press the flesh of the salmon into the sesame mixture to coat well.
- In a non-stick skillet over medium-high heat, brown the salmon on the flesh side for 5 minutes in the oil. Gently turn the fish over and cook on the skin side for 5 to 7 minutes or until cooked but still soft at the centre. Adjust the seasoning. Place on a serving dish.
Grilled Vegetable Salsa
- Meanwhile, dice the grilled vegetables. Place in a bowl. Add the olives and parsley. Mix well.
- Serve the salmon with the salsa and lemon wedges. Serve with a white bean and lemon purée or a green salad, if desired. Also delicious served cold the next day.

Dukkah-Crusted Roasted Salmon

Categories

Ingredients

Salmon

Grilled Vegetable Salsa

Preparation

Salmon

Grilled Vegetable Salsa

Personal Note