Dinner: Dukkah-Crusted Salmon With Cucumber and Chilli Salad

Recipe by Donna Hay Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth—a cereal commonly found in health food markets—it makes a deeply flavorful crust for salmon fillets.

This recipe includes superfoods such as:

Salmon

Health benefits of Dukkah-Crusted Salmon With Cucumber and Chilli Salad

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

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 chilli, 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

Instructions

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 chilli, 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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