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Dukkah Salmon served with griddled courgette and aubergine and mint yoghurt on the side.

Dukkah Salmon with Mint Yoghurt & Griddled Vegetables

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, 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!
5 from 6 votes
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Egyptian, Middle Eastern, North African
Servings 2 portions
Calories 553 kcal

Equipment

Ingredients
 
 

  • 1 courgette cut into slices lengthways
  • 1 aubergine cut into 1cm thick rounds
  • 2 salmon fillets
  • 2 tablespoon dukkah
  • ½ lemon juice only
  • 1 tablespoon harissa
  • 80 g Greek Yoghurt
  • a handfull of mint leaves finely chopped
  • 1 teaspoon runny honey
  • 30 g mixed nuts roughly chopped
  • 3 tablespoon olive oil

Instructions
 

  • 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, 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.
  • 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 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).
  • 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 teaspoon 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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