Dukkah-roasted salmon with cucumber and chili salad

Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth—a cereal typically observed in health food markets—it makes a deeply flavorful crust for salmon fillets.

Dukkah-roasted salmon with cucumber and chilli salad
Dukkah-roasted salmon with cucumber and chili salad


  • 1 1/2 cups (75g) puffed amaranth
  • 2 tablespoons store-bought dukkah
  • 1 teaspoon sea salt flakes
  • 4 (200g) salmon fillets, skin removed
  • 2 eggs, lightly beaten
  • 2 tablespoons extra-virgin olive oil
  • 1 long green chile, thinly sliced
  • 1/4 cup (60ml) extra virgin olive oil, plus more
  • 1/4 cup (60ml) lime juice
  • 1 clove garlic, crushed
  • 2 tablespoons chopped cilantro
  • Sea salt and cracked black pepper
  • 4 cups (50g) snow pea tendrils
  • 2 Lebanese cucumbers (260g), thinly sliced
  • Chervil sprigs, to serve


  1. Place the amaranth, dukkah, and salt on a small tray and toss to combine. Dip each salmon fillet in the egg and press into the dukkah mixture to coat. Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon, turning every 3–4 minutes, for 10–12 minutes or until just cooked through and the crumb is golden. Place the chili, extra oil, lime juice, garlic, cilantro, salt, and pepper in a medium bowl and whisk to combine. Add the snow pea tendrils and cucumber and toss to coat. Divide the salmon and salad between serving plates and top with chervil to serve.
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