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Dukkah-Spice Salmon
with pickled shallot / tomato / feta / chickpea / romaine salad

Active: 35 minTotal: 35 min
20160509 dukkah spice salmon nm 6.jpg?ixlib=rails 2.1

Dukkah is an Egyptian spice mix with toasted nuts and spices. While it's great simply served as a dip with olive oil and pita bread, it adds a big boost of flavor to simple roasted salmon filets. Serve a fresh Greek-style salad with chickpeas and feta on the side.

Tags

Ingredients

Servings:
4
Metric
Dukkah Spice Mix:
  • Cashews (sub pistachios, pecans or pepitas) - 1/4 cup
  • Sesame seeds, white - 1 Tbsp
  • Cumin seeds - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Thyme, fresh - 1 stalk, leaves torn, stems discarded
  • Fennel seeds (opt) - 1/4 tsp
Dukkah-Spice Salmon:
  • Salmon - 1 lb
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, cooking - 1 tsp
  • Dukkah spice mix (ingredients listed separately) - ~1/3 cup
Feta, Tomato and Chickpea Salad:
  • Shallots - 2 cloves, sliced
  • Vinegar, red or white wine - 1 Tbsp
  • Tomatoes, cherry or grape - 1 cup, halved
  • Lettuce, romaine (sub butterhead) - 1 heart, chopped
  • Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
  • Oil, olive - 2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Cheese, feta - 3 oz, crumbled

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make dukkah spice mix - Double if making Thursday's meal. Place cashews (or other nuts if using a sub) in the bowl of a food processor and pulse until finely chopped. Add sesame seeds, cumin seeds, coriander, thyme leaves and fennel seeds and pulse a couple times to combine. (You can also finely chop the cashews by hand and combine with other ingredients.) (Can be done up to 5 days ahead)
  2. Pickle shallots - Slice shallots. Combine with vinegar. (Can be done up to 3 days ahead)
  3. Tomatoes / Lettuce - Prep as directed and store in separate containers. (Can be done 1 day ahead)
  4. Salmon - Divide fish up into number of servings you're making. Rinse and dry fish. Lightly salt and pepper.
  5. Beans - Drain and rinse. Use a paper towel to dry them as much as possible.

Make

  1. Heat oven to 425F / 218C degrees.
  2. Line sheet pan with foil and brush with some cooking oil. Add salmon. Combine mustard, honey and cooking oil and rub on top of fish. Press dukkah spice mix onto top of fish (remember to save half if making Thursday's meal). Bake for 12 to 16 minutes.
  3. While fish is cooking, whisk shallots (including vinegar they soaked in) with olive oil, mustard and honey. Toss with lettuce, tomatoes and beans. Crumble feta over top.
  4. Serve salmon with salad on the side and enjoy!
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Reviews

This meal has 44 reviews

This was a fantastic recipe for the Copper River salmon we bought this weekend. We used the BBQ on our fillets (skin on) and the flavors were amazing. We made the salad, yum! DIdn't have fennel, so we subbed star anise, light touch to not overpower.

By: Jennifer
Posted: Jul 05, 2016
Diet: Original

Didn't make the salad, but enjoyed the salmon. Happy to see more middle eastern/north African flavors lately!

By: Hilary
Posted: Jun 09, 2016
Diet: Paleo

I would have liked this more without the fennel. I don't think I'm a fennel person.

By: Rose
Posted: Jun 03, 2016
Diet: Original

Salmon was delicious, though I didn't think the salad was anything special

By: Emily Hoops
Posted: May 26, 2016
Diet: Original

I made the salad with black beans instead of lettuce... b/c I wasn't thinking and used the lettuce... it was really yummy that way.

By: Matt
Posted: May 25, 2016
Diet: Original

Lovely light dinner. Dukhah had a nice flavour.

By: JENNY
Posted: May 22, 2016
Diet: Original