Breathe in the earthy sweet aroma of roasted spices, herbs and nuts–Dukkah is about to rock your world. If you have no idea what I am talking about, that’s okay. I had never heard of Dukkah until recently but now that it has entered my world, I’m in love. Serious love. And I remain in love with the fact that I can put a piece of salmon in the oven for ten minutes, forget about it, and dinner is made. Can it get any easier? I don’t think so. That is why this recipe is so amazing. Fragrant blend of nuts, herbs and spices. Check. Dinner in 15 minutes. Check. Anti-inflammatory omega-3 fatty acids on your plate. Check. A flavorful feast. Check. This Citrus Roasted Salmon with Dukkah is going to be your new favorite meal. Trust me. If you’re still trying to wrap your head around the idea of Dukkah I’ll break it down for you. It’s a fun word to say and it’s equally as fun to make and to eat. Pronounced doo-kuh, this aromatic blend of nuts, herbs and spices is of Egyptian descent. As you would imagine, this blend can take many forms though coriander, sesame and hazelnuts tend show up in most varieties. Want to make you own, it’s easy. Once you have it around the house (I keep mine in the fridge to keep the nuts happy and fresh) you’ll find you start adding it to everything from roasted root vegetables to savory yogurt spreads. If you don’t have time, no big deal. Trader Joe’s is on it! They just started carrying their own blend in the spice aisle or you can purchase it from amazon here. Amazing! Here is my DIY blend if you’re in the mood –your kitchen will smell glorious.
- • 1/3 cup raw cashews
- • 1/3 cup hazelnuts
- • 2 tablespoons coriander seeds
- • 2 tablespoons cumin seeds
- • 2 tablespoon dried thyme
- • 1/4 cup sesame seeds
- • ½ teaspoon of salt
- Preheat the oven to 350°. Spread the nuts on a baking sheet and toast for about 6-8 minutes. Transfer the nuts to a food processor.
- In a skillet, toast the sesame seeds, cumin and coriander over medium heat until fragrant; 1- 2 minutes. Transfer to the food processor along with the dried thyme. Season with salt and pepper
- Pulse the mixture until it is coarsely ground.
For everyone that is still freaked out about cooking fish at home, let me put your mind at ease, roasting fish rarely results in a smelly kitchen. The trick is to avoid over cooking it! Otherwise, cooking fish is easier than cooking a piece of chicken. Make sure you start with a good quality piece of fish, this can help with the stink factor too. Place your fish on a rimmed baking dish. Season and roast. With your oven set at about 400 degrees, the longest it will take is 15 minutes. The cook time will depend on the thickness of the filet.
What I love about today’s fish department is that you can order a single portion. This is great if you are cooking for one or, let’s say, the adults want fish and the kiddos have other plans. Grab a single portion or two and pop them into the oven while the rest of the meal is cooking. In 10-15 minutes your fish is finished. No smell and no need to fuss with it. Let’s put this all together!
- 1 1/2 pound wild salmon filet (leave the side whole of slice into individual portions)
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon orange zest
- 1-2 tablespoon orange juice
- 1 teaspoon country Dijon mustard
- 1-2 tablespoons dukkah
- Pre-heat oven to 400 degrees
- Arrange salmon, skin-side down on a baking dish.
- In a small bowl, combine the olive oil, orange zest, orange juice, and Dijon mustard.
- Whisk to combine.
- Glaze the fish with the orange and olive oil mixture.
- Sprinkle the fish with dukkah, evenly coating it.
- Bake for 10-15 minutes depending on the thickness of the filet and desired doneness.