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

    •    Prep time: 1 minute
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •    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

Method

1. Roughly chop cherry truss tomatoes and flat leaf parsley, tear mint leaves and crush garlic.
   
2. Combine with cooked cous cous, raw sugar, lemon juice, sea salt, cracked black pepper and rice bran oil and refrigerate.
3. Simply combine crème fraiche with sumac and zest of 1 lime. Check seasoning, place into airtight container and refrigerate
4. Lightly coat each portion in Canola oil and then completely cover each in Dukkah.
5. 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.
6. 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