Dukkah Salmon, Aubergine & Courgette with Harissa Drizzle and Mint Yoghurt

Dukkah Salmon
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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 Spiced 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!

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.

Dukkah Salmon

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.

How to Make Dukkah Spiced Salmon?

Heat a large frying pan with a tbsp 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, 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.

Dukkah Salmon

Roll the salmon fillets in dukkah pressing the spice blend so that it sticks to the surface of the salmon. Place them in a hot pan with a tbsp 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).

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

In a separate bowl, mix harissa, lemon juice from half a lemon and a tsp of olive oil.

Dukkah Salmon

Plate the cooked vegetables, 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.


If you are a fan of fish or simply looking for inspiration for those Fish Fridays, have a look at our favourite recipes below:

Dukkah Salmon

Dukkah Salmon, Aubergine & Courgette with Harissa Drizzle and Mint Yoghurt

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 Spiced 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, that really helps to balance out the harissa heat! This Dukkah Salmon recipe is a celebration of North African flavours and a whole range of textures!
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Egyptian, Middle Eastern, North African
Servings 2 portions
Calories 553 kcal

Ingredients
 
 

  • 1 courgette cut into slices lengthways
  • 1 aubergine cut into 1cm thick rounds
  • 2 salmon fillets
  • 2 tbsp dukkah
  • 1/2 lemon juice only
  • 1 tbsp harissa
  • 80 g Greek Yoghurt
  • a handfull of mint leaves finely chopped
  • 1 tsp runny honey
  • 30 g mixed nuts roughly chopped
  • 3 tbsp olive oil

Instructions
 

  • Heat a large frying pan with a tbsp 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, brush a griddle pan with some olive oil. Place the courgette slices and cook for 3-4minutes on each side until slightly softened and charred.
  • Roll the salmon fillets in dukkah pressing the spice blend so that it sticks to the surface of the salmon. Place them in a hot pan with a tbsp 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).
  • Whilst the salmon and veggies cook, mix finely chopped mint, honey and yoghurt in a small bowl.
  • In a separate bowl, mix harissa, lemon juice from half a lemon and a tsp of olive oil.
  • Plate the cooked vegetables, 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.

Nutrition

Calories: 553kcalCarbohydrates: 30gProtein: 46gFat: 30gSaturated Fat: 3gCholesterol: 96mgSodium: 203mgPotassium: 1838mgFiber: 12gSugar: 17gVitamin A: 378IUVitamin C: 40mgCalcium: 147mgIron: 4mg
Keyword Dukkah Salmon, Dukkar Spiced Salmon, Egyptian Salmon, North African Salmon, Salmon Recipes UK, Salmon with Dukkah, Salmon with Grilled Vegetables, Salmon with Harissa
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