Dukkah Salmon with Mint Yoghurt Sauce

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If you never used Dukkah in your kitchen before, this is a great recipe for you to try and fall in love with it! Dukkah Crusted Salmon is pan-fried and plated with griddled aubergine and courgettes with a spicy harissa drizzle. The lot is served with a fresh and cooling mint yoghurt sauce, which really helps to balance out harissa heat! This Dukkah Salmon recipe is a celebration of North African flavours and a whole range of textures!

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What is Dukkah? How to Use it?

Dukkah is an Egyptian spice mix/ condiment made from a blend of nuts, seeds, herbs and spices. The name Dukkah means 'to pound' in Arabic to illustrate the way Dukkah is made. Depending on what you use the mix for, it can be made into fine powder or coarse crumbs. Dukkah is really extremely versatile: it can be used to form a crust on meat or fish, sprinkled over eggs or salads. Another simple way to use it is to mix it with some extra virgin olive oil and dip bread in.

You can buy dukkah in most large supermarkets in the UK (we saw it in Tesco, Waitrose and Sainsbury's), or order it online here. Alternatively, you can make your own - Egyptian Dukkah recipe here.

What To Serve Egyptian Salmon With?

We serve this pan-fried salmon and any other Egyptian fish recipe with some griddled vegetables with a spicy North-African harissa drizzle.

First, top and tail the aubergine, then slice it into 1cm rounds. Heat a large frying pan with a tablespoon of olive oil on medium-high heat. Add the aubergine slices and sprinkle with some salt. Cook, turning occasionally for about 8-10 minutes until the aubergine has softened and browned.

In the meantime, top and tail the courgette and cut it lengthways into 0.5-1cm thick strips. Brush a griddle pan with some olive oil. Place the courgette slices and cook for 3-4 minutes on each side until slightly softened and charred.

If you have more than one griddle pan, feel free to cook the aubergine in one of them too.

For the spicy vegetable drizzle, mix harissa (we love Belazu Rose Harissa), lemon juice from half a lemon and a teaspoon of olive oil in a small bowl. Alternatively, try our Harissa Yogurt Sauce or Dip. Once your vegetables are softened and slightly charred, drizzle the sauce on top!

How to Make Dukkah Crusted Salmon?

Roll the salmon fillets in dukkah seasoning, pressing the spice blend so that it sticks to the surface of the salmon. Place them in a hot pan with a tablespoon of olive oil skin side down and cook for 4 minutes. Seal the sides of the fillets for 1 minute on each side. Then cook the tops for another 3-4 minutes (adjust the cooking times if your salmon is extraordinarily thick or thin).

How to Know if Your Salmon Fillet is Cooked?

The easiest way to determine if your pan-fried salmon fillet is cooked is with your fingers. Simply press down one of the fillets with your fingers gently. If the fish flakes, it is ready to be served. ***

Whilst the salmon (and griddled veggies) cook, mix finely chopped mint, honey and yoghurt in a small bowl.

Plate the cooked vegetables, and drizzle them with harissa. Place the Dukkah Spiced Salmon fillet on top and scatter chopped nuts all over. Serve the mint yoghurt on the side.

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Other Delicious Fish Recipes

Did you enjoy our Pan-Fried Salmon with Dukkah? Let us know in the comments below, and tag us in your social media posts using #somebodyfeedseb. If you are a fan of fish or simply looking for inspiration for those Fish Fridays, have a look at our favourite recipes below:

• Homemade Fish Burger With Tartar Sauce
• Baked Salmon With Mayo
• Sticky Soy Salmon
• Inverted Fish Pie or Smoked Haddock Gratin
• Nigerian Spiced Jollof Rice with Fish
• Blackened Salmon with Mango Salsa